Louis Sauce

Black
Two recipes below, old fashioned Louis Sauce, traditionally served with crab and a flash style. Louis sauce is great with all seafoods..

Ingredients:

About a dozen Mussels, see prep

1 clove garlic, minced
1 tsp ginger, minced
1/2 tsp lemon zest, minced
1/2 lemon, juiced
1 1/2 tsp wasabi prepared
2 tsp white sugar
1 whole green onion, sliced fine
3/4 c mayonnaise
1 tsp soy sauce
1/4 tsp toasted sesame oil

Toppings: Panko, green onion, Tobiko

Procedure:

Prep ingredients: Ingredients are for about a dozen New Zealand Greenlipped, or Black Mussels. If using fresh: quickly saute in a hot pan with a touch of oil until they pop open. Remove from pan. Pull meat from mussels, slice into three pieces and place back into mussel half. If using precooked frozen, remove meat from mussel half, cut into three pieces and place back into mussel half. Arrange in a large baking pan, broiler safe.

For sauce and cooking: combine all ingredients. Place about a tablespoon of sauce over mussel half. Sprinkle with a little Panko. Broil until bubbly and lightly browned. Remove from baking pan and top with green onion and Tobiko.