Aveiro-style mussels

the day before the sauce is prepared; add vinegar, bay leaves, cloves, olive oil and season with salt and pepper. it is left to infuse by stirring occasionally with a ladle or a cup.
the mussels are scraped and washed flawlessly and opened in a saucepan over a high heat, but without water. they are removed from the shells, the "beards" are removed and the mussels are drained on a dry cloth.
after well drained, the mussels are stuffed into wooden sticks and fried in hot or abundant olive oil or oil.
drain the mussels on absorbent paper. put in a bowl and sprinkle with the prepared sauce. they should stay in this sauce for two or three days, frequently being drizzled with the same sauce with the help of a ladle or a cup.

variant: the mussel kebabs are prepared as stated in the previous recipe. pass through flour, fry and drizzle with the following sauce: mix 1.5 dl of vinegar with 1.5 dl of white wine, 2 chopped garlic cloves, 2 bay leaves, 2 cloves, parsley, salt, pepper powder and peppercorn. take this sauce to the heat, let it boil a little and lie on the fried mussel skewers.

these mussel kebabs are usually served as an appetizer.