2 lbs cleaned Mussel meat - (approx. 10 lbs. with shells)

1 cup olive oil

2 tbsp minced garlic

2 tbsp chopped shallots

1/2 bunch fresh dill - stripped from stem

1 tbsp apple cider vinegar

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Cook off the mussels and let cool for about half an hour.

Once the mussels are cool, use your fingers to remove the meat from their shells.

Place mussel meat into a mixing bowl with all the other ingredients.

Mix well. For best results, refrigerate for 12 - 24 hours.

Serves 4 people as an appetizer.

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Serve chilled with Malivoire Pinot Gris

Recipe courtesy of shellfish aficionado James Krieger.