CARPETBAGGER STEAK FILLED WITH SMOKED MUSSELLS

Ingredients

Two Sirloin Steak with Fat on one thick side about 350 gms each, 3 inches thick

1 can of Smoked Mussels (120 gms)

1 small onion

3 cloves chopped garlic

4 tblsp butter

1/2 tsp pepper powder

Toothpicks

Method:

Wash and pat dry the steaks. Make a pocket by cutting the steak on the other side of the side which had fat. Do not cut it through to the other side.

Sprinkle some rock salt and crushed Black pepper on both sides of the steak.

Heat a pan and add two tblspoons butter. When butter melts add the chopped garlic and chopped onion. Fry for a minute and add the smoked mussels and 1/2 tsp pepper powder. Fry till dry. Wait till it cools down.

Fill the steak pockets with this mixture and seal with toothpicks

Heat a heavy bottom pan and add two tblsp butter. When hot add the steaks and fry on all sides. First 4 minutes each on the flat side and two minutes each on the thick sides. Place on foil and close and place on roasting tray. Then bake in oven for 20 minutes.

Remove and serve

Mussels Grilled Japanese Style

Ingredients:

20 Live Mussels or Frozen Packaged Mussels in half shells

Method for Live Mussels:

Clean the mussels under water and take off the beard if any. Scrub off the direct and wash them. If any of the mussels are already opened, tap them and see if they close. If not throw them away. Wash the mussels and then steam them in a little water. Place water in a vessel and the mussels in a colander over the water. When it steams the mussels open. If they do not open throw them away. You can also steam them in a little water with the lid of the vessel closed. When steam starts escaping from the lid the mussels would have opened. Use the stock for soup.

Open the mussels and then discard one of the shells. Remove the meat from the other shell, remove any beard or dirt and place it back in the shell. Do this for the rest of the mussels.

Preparing Sauce:

In a bowl pour half a cup of the Mayonnaise and add 2 tablespoon of Shiracha chilli sauce. Add 2 tablespoon of chopped green onion or spring onions. Mix well.

Grill Tray:

Place the half shell mussel either fresh or packaged one’s on a baking tray. Pour in one tablespoon of the sauce on top of each mussel. Place the tray under a grill in the oven. Grill at 180 degrees for about 10 minutes.

Remove and serve with lemon wedges.