|Garlic||2 Clove (10 gm)|
|Water||1⁄4 Cup (4 tbs)|
|Wine vinegar||2 Tablespoon|
|Olive oil||3⁄4 Cup (12 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Whole cloves||3 , crushed|
|Ground black pepper||To Taste|
Scrub and debeard the mussels.
Place them in a pan with the garlic, peppercorns and water.
Cover and steam until the shells open, about ten minutes.
Discard all unopened shells.
Blend together the vinegar, oil, tomato paste, cloves, salt and pepper.
Remove the mussels from the shells and combine with the vinegar oil mixture.