Mussels
Description
This appetizer is quick and easy to prepare. Arrange mussels in their shells on a baking sheet. Turn the oven to low heat. Wait until the mussels open their shells (10 minutes from the start of heating until the shells open on low heat). All the mussels are already cooked; you can open the shells and cut them off the foot with a knife. Next, remove the beard (cut it out of the mussel meat with a sharp knife). Transfer the mussels to a bowl, dip them in salt, and taste—they’re delicious. Finely chop 1–2 cloves of garlic and add them to the mussels. Add a little dried spice to taste. Add 2 large tablespoons of 9% vinegar and mix well. Wait 5 minutes for the mussel meat to absorb the garlic and the tang from the vinegar. Pour vegetable oil over the mussels without mixing it in, but so the oil forms a 2–3 mm layer on top—done. The appetizer is ready. Serve immediately.