This is a New Zealand favourite recipe being used for years for lunch or dinner extras.
Portion size5 servings
Lightly steam mussels till just beginning to open. Chop garlic and parsley into fine slithers. Cut onion into rings. Take mussels and open and remove from shell and chop into medium sized chunks. Be careful not 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 Mussel salad is finished and ready to eat. Will last for 3-4 days and just gets better and better.