MUSSELS GRATINEE

12 ea. Greenlip mussels
3 tbsp. Mayonnaise
1 tbsp. Soy sauce
1 tsp. Freeze-dried chives
1 tsp. Lemon juice
3 dashes of Tabasco sauce
Stax seasoning to taste

Shuck mussels and leave on the half shell. Soak in milk overnight under refrigeration. Drain the mussels and place on an ovenproof sheet pan. Combine the remaining ingredients in a mixing bowl and whisk until blended. Place one tablespoon of sauce on each mussel. Place the sheet pan on the middle rack of the oven and broil until the tops of the mussels are golden brown and hot through out. Serve immediately.