Pickled Mussels

Take any quantity of cooked mussels, pick them out of their shells, remove the
beards, put them into jars or wide-mouthed bottles, and sprinkle over with salt and
pepper. Strain some of their liquor (that is, what comes from them when being
cooked) and add to it an equal quantity of vinegar ; fill up the bottles with the
liquor, tie them down, let them remain for a day or so, when the mussels will be
ready for use. They may be eaten hot by pouring a little of the liquor into a saucepan,
with some minced parsley, pepper and salt to taste, and thickening with a
little butter, well rolled in flour. Add the mussels, allow them to remain in it until
thoroughly warmed through, and serve.