1. Prepare the shellfish first by scrubbing shells. 2. Steam the shellfish just enough so that the shells become open. 3. Strain the liquid from steaming and cool in the refrigerator. 4. Remove the meat from the shells. 5. Put all the ingredients (except the bay leaves and lemon) in a large pan, and simmer for 10 minutes. 6. Leave to cool. 7. Pack the cooled meat into sterilized jars, adding a bay leaf, some cloves and a slice of lemon to each jar. 8. Pour the cooled vinegar mixture over the meat to cover. 9. Seal firmly and store in the refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
