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