Stuffed Mussels
Say hello to the perfect extravagant appetizer that goes well with any summer drink. Your guests will secretly lick the shells to the last flying fish roe.
FOR MUSSELS
2 lbs mussels, cleaned
1 medium size onion, diced
2 sprigs oregano
1 bay leave
1 garlic clove, diced
½ shallot, finely diced
¼ cup vermouth
1 tablespoon butter
MUSSEL’S STUFFING
2 tablespoons Japanese mayonnaise
3 shiso leaves, finely diced
2 tablespoons flying fish roe
In a medium size stir fry pan heat 1 tablespoon butter. Add finely diced garlic, shallost, and herbs. Cook over medium heat for about a minute. Add the mussels and mix well. Cook for 3 minutes while stirring all the time. Mix with the ½ cup vermouth; cover the pot and cook until all mussels open.
Discard the stock. Once the mussels are ready to be handled, take the meat out of them. Chop it finely and mix it very well with the roe, shiso leaves and the mayonnaise.
Preheat the oven to 400F.
Spoon back the mussel mixture to half of the shelves. Repeat the same with the rest. Place it to a backing rack and bake it in the oven for 10 min, until golden brown.
This recipe is part of June Issue of MAZA Cooking Journals available on the iTunes store.
