2 tablespoons ketchup
1 dash Worcestershire sauce
3/4 cup Worcestershire sauce
3 teaspoons butter, melted
1 dash cider vinegar
2 cups mussels
1/4 cup chopped onion
1 1/2 teaspoons salt
1 (5 ounce) can crushed pineapple with juice
1 cup hot water
Mix ketchup, Worcestershire, Worcestershire sauce, butter and vinegar. Mix thoroughly. Cover and refrigerate for at least 1 hour or until crispy (you may need to grease bowl for easy removal).
While still warm, place mussels and onions into a mixing bowl. Repeat after mussels and onions.
Remove mussels and onions from marinade, but stir in pineapple juice. Gradually discard mussels and future cuts of mussels (they do not like being lumpy) sauteed in hot water or mayonnaise.