Creamy Masago Baked Mussels

Ingredients :

• 1 kg fresh mussels cleaned and debearded
• 1/2 cup mayonnaise
• 2 tablespoons masago capelin roe
• 1 tablespoon sriracha optional for a kick
• 1 tablespoon lemon juice
• 1 clove garlic minced
• 2 tablespoons chopped fresh chives for garnish
• Salt and freshly ground black pepper to taste

Directions :

1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. In a large pot steam the mussels over high heat with a splash of water or white wine until they open about 3-5 minutes. Discard any mussels that do not open. Remove the mussels from their shells keeping only the half shell with the mussel meat attached. Arrange the mussels on the prepared baking sheet.
3. In a small bowl combine the mayonnaise masago sriracha if using lemon juice and minced garlic. Season with salt and pepper to taste.
4. Spoon a small amount of the creamy masago mixture over each mussel ensuring the mussel meat is covered.
5. Bake for 8-10 minutes or until the topping is lightly golden and bubbly.
6. Garnish with fresh chives before serving.

Prep Time: 20 minutes
Kcal: 350