Saturday, November 22, 2008

Masago stuffed mussel

From Umma Yori

  • 1 lb. mussels
  • 2-1/2 cups chicken stock
  • 1/2 cup Masago (Japanese fish egg)
  • 1 lemon, grated zest and juice of
  • 2 tbsp. mayonnaise

  1. Scrub the mussels under running water to remove the beards and barnacles. Discard any open mussels.
  2. Cook the mussels in the stock for 5 to 7 minutes. Drain the mussels, discarding the stock and any mussels that are closed.
  3. Break the empty half of the shell from each mussel and discard.
  4. Remove the cooked mussel from the shell and chopped, then mix together the masago, lemon and mayonnaise. Spoon onto the shell and cook under a medium-hot broiler for 3 to 4 minutes.

No comments:

Post a Comment