Directions

1. In a bowl, combine turkey, oyster sauce, garlic, crumbs and dill. Mix gently with spatula.
2. Form into meatballs using a small, oiled melon baller or meatballer.
3. Bring water to a boil in a fry pan.
4. Add meatballs, simmer until cooked to an internal temperature of 165F (74C).

1. In a stockpot, combine stock, potato, corn, celery, carrot, dill, shallot, garlic and bay leaf. Bring to a boil over medium-high heat. Reduce heat to simmer.
2. Cook until vegetables are tender, approximately 15-20 minutes.
3. Add meatballs with cooking liquid, mussels and lemon juice.
4. Simmer until mussels are open (approximately 5 minutes). Discard any unopened mussels. Serve hot with lemon wedges.