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main or 4 entree serves)
24 nice-sized (big) mussels
1/3 cup egg mayonnaise
1 level tsp wasabi paste (Japanese horseradish)
I loaf French bread
Scald mussels in boiling water for 2 minutes, drain and rinse in cold water to
stop the cooking process.
Before you start to remove the mussel meat, select 12 nice shells and when
removing the meat from them, do not break the shell apart – leave the shells
attached at the hinge.
Open each mussel by sliding a short bladed knife into the section above the
“hinge” side of shell and cut the hinge tendon located about midway up the
rounded part of the shell.
Remove mussel meat, pull and discard the “beard”, rinse mussel meat to wash off
any mud and place in colander to drain well.
In a small baking tray, arrange the shells to fit.
I find they “sit” better if you place a slightly crinkled-up piece of foil at
the base of the tray to help with the balance.
Place egg mayonnaise and wasabi in a small mixing bowl and mix well.
Add mussel meat and gently fold them into the mayo mixture until well-coated.
Place one mussel in each half of the arranged shell.
Cook under a griller/broiler or in a pre-heated oven (180C/350F) for 8 – 10
Serve hot with sliced French bread.
If presentation is not important, you can cook it the quick lazy way:
Don’t bother with saving the mussel shells, etc.
After folding mussels into the mayo and wasabi mixture, simply pour onto a
baking tray, spread mussels out evenly and grill or bake for 8 – 10mins. (See