| How To Cook: |
|
|
1. Prepare some canned 'Castlerock' mussels by removing the outside lips, inner tongue and white core.
|
2. Cut them up into small pieces and divide between individual glasses.
|
3. Make a cold sauce from unsweetened condensed milk (or cream), tomato sauce, tomato juice, piquant table sauce and seasoning to taste.
|
4. Stir thoroughly and pour over the mussels in the glasses.
|
|
