Enrique Riggs's Mussels Supreme

• 5 pounds mussels
• 1 1/2 cups water
• 8 ounces pimentos, finely chopped
• 16 ounces soybean oil
• 16 ounces white wine vinegar
• 8 ounces minced garlic
• 1 cup grated Romano cheese
• 4 ounces anchovies, finely chopped
• 2 tablespoons black pepper
• 1 tablespoon cayenne pepper (optional)

1. Wash mussels to eliminate sand.
2. Remove beards with sharp knife.
3. In a 10-quart pot (large enough to hold mussels) put 1 1/2 cups of water.
4. Add mussels and steam until fully opened, about 15 minutes.
5. Meanwhile, mix all remaining ingredients in a medium saucepan and bring to boil.
6. When mussels open fully, add mixture and let stand for 10 minutes.
7. Serve with crusty French or Italian bread.

mussels, water, pimentos, soybean oil, white wine vinegar, garlic, romano cheese, anchovies, black pepper, cayenne pepper

Taken from cooking.nytimes.com/recipes/2216 (may not work)