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Oysters and Salmon Roe

Fish and Seafood

Oysters and Salmon Roe
1 pound green-lipped mussels with out the shells
1 Tablespoons vegetable oil
2 scallions, angle-sliced
1/2 cup chicken stock
1. Discard any bears on the mussels, rinse them well, and set them in warm water for five minutes so they disgorge any sand.
2. Heat a wok or fry pan, then add the oil, and stir-fry the mussels for two minutes, then add the scallions and the stock, and boil for one minute. Then serve.

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