How to make it

  • Scrub the mussels under running water to remove the beards and barnacles. Discard any open mussels.
  • Cook the mussels in the stock for 5 to 7 minutes. Drain the mussels, discarding the stock and any mussels that are closed.
  • Break the empty half of the shell from each mussel and discard.
  • 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.

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