Instructions: Storage: Store the mussels in your refrigerator and cover with ice or a damp cloth to keep moist. They should not stand in water, so drain liquid from the container daily.

Preparation: Usually the mussels will be de-bearded when purchased, however, if the mussels still have their "beards" (byssal threads), wait until within an hour of cooking to remove the mussel beards by giving them a sharp pull toward the pointed tips of the mussels. Lightly rinse the mussels under fresh, running water before cooking, then set aside. If any mussels are gaping open, they are getting weak, discard any that will not attempt to stay closed after squeezing their shell shut or if they have broken shells or an "off" odor.

Steam 5 pounds of de-bearded and rinsed mussels using any classic steamed mussel recipe. Remove mussels from broth and set aside in a large bowl in the refrigerator to cool; leave the mussels in their shells. Prepare the marinade by stirring the sugar with the cider vinegar until completely dissolved. Stir in the red onions, scallions, pimentos, and garlic to the marinade. Pour the marinade over the top of the bowl of mussels only after the mussels have cooled completely. Drain marinade from bowl and pour over mussels several times until all mussels are soaked. Cover bowl and keep cool until mussels are to be used. Mussels should sit in marinade at least an hour before serving and may be kept in marinade up to a week. Pour marinade over mussels right before serving. Serve by themselves or add to pasta or a salad.

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