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| PHOTO BY PINTEREST |
GROCERIES
3 pounds medium-sized shrimp
cooked, peeled, and deveined ½ pound small mushrooms, wiped clean
2 large red onions, sliced thin
3 tablespoons capers, drained and rinsed
3 bay leaves
1½ cups white vinegar 1½ cups water
1½ cups olive oil
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried oregano
1 pound canned artichoke hearts, drained and cut into thirds
TUTORIAL
Mix all marinade ingredients together and chill overnight.
Cooked shrimp, mushrooms, and artichoke hearts can be added the next day.
Refrigerate overnight before serving the next day.
TIPS
Place mussels in cool (not cold) running water to remove surface debris.
Scrape the shells with a dull knife to remove any adhering weeds and sand.
Remove the "beard" (a hairlike protrusion on the shells linked together); clean shells thoroughly with a firm brush under running water.
Soak until ready to use in cold water, discarding any that are open.
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