18 mussels, cleaned
2 tablespoons lemon juice
1/4 cup white wine
1 cinnamon stick
2 1/2 cups all-purpose flour
1/2 cup white sugar
1/4 cup molasses
1/2 teaspoon salt
Lightly grease a 9 inch square pan. Create a well in the center of each mussel and gently massage in lemon juice, vinegar, lemon zest and salt. Cover and refrigerate.
While the mussels are chilling, peel the shells and remove any fish. Replace the shells with fresh mussel juice, vinegar and lemon zest. Cover the pan and refrigerate.
While the mussels are chilling, peel and cut each mussel. Place mussels into the pan and place on a flat surface. Cover and refrigerate. After the mussel is removed, sprinkle with cornstarch mixture and add sugar and molasses. Chill in the refrigerator for 1 to 2 hours. Remove mussels from the pan and discard shells. Brush with fork and invert onto a flat surface. Peel open skins and then place in jars with lids.
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