Pickled Muscle Salad
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
This is a New Zealand favourite recipe being used for years for lunch or dinner extras.
Servings: 5
Ingredients:
Preparation:
Lightly steam muscles till just beginning to open. Chop garlic and parsley into fine slithers. Cut onion into rings Take muscles and open and remove from shell and chop into medium sized chunks. Be careful no to burn yourself on the hot shell. Add 2 cups vinegar to bowl,then add rest of ingredients.Give gentle stir to fully mix and cover and leave overnight. The Muscle salad is finished and ready to eat.Will last for 3-4 days and just gets better and better.
NOTE:
This recipe has not been checked or tested by The Canadian Living Test Kitchen.Tags:
Source
tylivn28
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