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Mussel Omelets

Fish and Seafood

Mussel Omelets
12 mussels removed from their shells, rinsed of any sand
2 Tablespoons vegetable oil
3 eggs, beaten until light
½ teaspoon salt (optional)
1 scallion, the green part only, and angle sliced
1. Drain mussels after rinsing them, dry them on paper towels.
2. Heat wok or fry pan, add the oil, and stir-fry the mussels for one minute before adding the beaten eggs. Do not stir them.
3. Add salt, is using it, and the scallion, and as soon as the eggs look like they are beginning to set, turn them over. Serve on a pre-heater serving plate after they are turned over again.

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