Ingredients Weight Measure
Mussels 4 lbs. 72
Onions, finely chopped 5 oz. 1 cup
Pimientos, finely chopped 8 oz. 1 cup
White vinegar 1 pint
Olive oil 1 cup
Salt 1 Tbsp.
TABASCO® brand Original Red Sauce 1-1/2 tsp.


  1. Wash and scrub mussels well.
  2. Cook mussels in dry pot, covered, about 5 minutes until shells open.
  3. Remove and cool.
  4. Take off empty top shell of each mussel.
  5. Combine onions, pimientos, vinegar, oil, salt and TABASCO® Sauce. Add mussels; chill several hours.

Yield: 12 servings