1In a medium size stir fry pan heat 1 tablespoon butter. Add finely diced garlic, shallost, and herbs. Cook over medium heat for about a minute. Add the mussels and mix well. Cook for 3 minutes while stirring all the time. Mix with the ½ cup vermouth; cover the pot and cook until all mussels open.
2Discard the stock. Once the mussels are ready to be handled, take the meat out of them. Chop it finely and mix it very well with the roe, shiso leaves and the mayonnaise.
3Preheat the oven to 400F.
4Spoon back the mussel mixture to half of the shelves. Repeat the same with the rest. Place it to a backing rack and bake it in the oven for 10 min, until golden brown.