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Pickled Mussels with Garlic

Fish and Seafood

Pickled Mussels with Garlic
1 pound fresh mussels in their shells, washed, their beards removed
1 small hot red chili pepper, seeded and slivered
4 cloves fresh garlic, peeled and sliced
3 slices fresh ginger, peeled and slivered
1 Tablespoon thin soy sauce
12 Tablespoons soy jam
1 teaspoon sugar
1 Tablespoon rice wine
2 Tablespoon black vinegar
3 teaspoon licorice powder
1. Put mussels in a pot and add water to cover them. Bring the water to the boil, then turn off the heat. Let rest one minute, and remove them from the pot. Discard their shells. Strain and reserve the liquid for soup or another use.
2. Take a medium-size serving bowl and put in the chili pepper, garlic, and ginger. Mix, well, then add soy sauce, soy jam, sugar, rice wine, vinegar, and licorice powder, and mix again.
3. Pour over the mussels, cover, and refrigerate four hours or overnight. Stir once or twice. Drain liquid, and serve.

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