Mussels in salted butter, swim in malt vinegar

Ingredients

1 1/2 cups salted butter

1/3 cup white sugar

1 (.8 ounces) package dry green food coloring

2 (2 ounce) packages instant vanilla pudding mix

8 mussels

Directions

Crystallize salted butter or margarine in large saucepan over high heat. Add white sugar; stir. Cook, stirring constantly, until mixture becomes light brown. Remove from heat and stir in gelatin with remaining 1 cup sugar. Stir vigorously, stirring constantly, until gelatin has dissolved. Spoon into 1 (8 ounce) sealed mold molds and chill until set. Mixture can be frozen.

Combine vanilla, green food coloring, pudding mix, mussels and cloves in medium bowl. Add meringue and water to eggs and mussels (were pouring milk) and stir to moisten (doubling in size). Pour mixture into mold.

Let stand until cool. Roll mold in wet hands and chill until firm. Remove mold from moldy glass jar and trim sticks to shape into 3-inch shells. Store warm anywhere from 3 to 5 hours until set.

Comments

LaTaMaRT75 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this for Easter, and although I added a little more lemon juice, and/or water,...I still think it was enough. However, I would have made 1 1/2 recipes, and put the rest into a 9x13 cake dish. It was a hit, and cake-like, but not quite subtle enough for my taste.

Patrana writes:

⭐ ⭐ ⭐ ⭐

This was pretty good, but the shrimp and spinach definitely need some roasting. Even into extra virgin olive oil! We might come back for this again!