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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Spicy "Pickled" Mussels

I adore mussels no matter how they are prepared. Having a cold appetizer of tangy mussels mixed with beans and mushrooms is both super satisfying and a great preface to a seafood entree.


For 1 Batch(es)


  • 12 ounce(s) Shiitake mushrooms, cleaned and sliced
  • 1/2 cup(s) apple cider vinegar
  • 1 teaspoon(s) lemon juice
  • 1 (15-ounce) can pinto beans, drained
  • 12 ounce(s) smoked, cooked mussels *
  • 1/4 cup(s) olive oil
  • 2 tablespoon(s) prepared mustard
  • 1 teaspoon(s) minced garlic in oil
  • 1/2 teaspoon(s) dried oregano
  • 1/4 teaspoon(s) allspice
  • 1/4 teaspoon(s) red pepper flakes
  • Salt and black pepper to taste

Spicy "Pickled" Mussels Directions

  1. Put the mushrooms in a saucepan with vinegar and lemon juice. Bring to scalding over medium-high heat, stirring once. Immediately rermove from heat, covering with tight-fitting lid, letting mushrooms steep until softened, about 5 minutes. Remove lid to cool 15 minutes before adding remainder of ingredients. Toss to combine, transfer to a bowl, cover and refrigerate at least 1 hour. Serve cold.
  2. * You can buy frozen, cooked, smoked mussels in 6-ounce containers at most supermarkets. They are also available in cans, but they are too soft to use here. You can also buy mussels in a shell for this recipe. Just scrub, debeard, cook and shell to use in this dish.