Japanese Dynamite Mussels are one of the most delicious appetizers. This delicious recipe combines mussels with a creamy mayonnaise sauce and spicy Sriracha. It’s easy to make, healthy, and perfect for parties or a light dinner!
In this article, you will find a step-by-step guide on how to make Japanese Dynamite Mussels. In addition, I’ll provide some tips and tricks so that you can make the best version of this dish possible.
What are Japanese Baked Mussels?
Japanese Baked Mussels are a popular appetizer in Japan. They combine steamed mussels with a creamy mayonnaise sauce and spicy Sriracha, all baked to perfection.
The topping is simple but full of flavor, making this dish an easy and delicious crowd-pleaser! The mussels themselves provide plenty of nutrition, including protein and essential vitamins. The other ingredients add flavor while adding minimal calories.
What does it taste like?
This dish is bursting with flavor. The mussels are cooked perfectly and are tender and juicy. The topping of creamy mayonnaise and Sriracha adds a tasty kick that complements the mussels perfectly.
The masago (smelt roe) adds an extra crunchy texture while the lemon juice cuts through the richness of all the other ingredients.
How did I first get introduced to the Japanese Baked Mussels?
I was first introduced to Japanese Baked Mussels when I visited Japan. It was a popular appetizer and everyone seemed to love it.
The combination of the mussels and creamy sauce with the kick of Sriracha was too good to pass up! I knew I had found my new favorite dish and have been making it ever since.
How to make Japanese Baked Mussels?
Making Japanese Baked Mussels is easy and requires minimal ingredients. Here are the ingredients & step-by-step directions that you’ll need for this recipe:
You can also read the following appetizer recipes:
- Chimichanga Recipe with Seafood
- Brenda’s Green Bean Casserole
- Recipe for Chicken Marsala from Cheesecake Factory
Ingredients
- Raw Mussels: This is the base of this dish, so make sure you get good quality mussels.
- Scallions: These add a nice flavor and crunch to the dish.
- Sriracha: This adds a spicy kick that complements the other ingredients.
- Kewpie Mayonnaise: This creamy condiment gives it an umami flavor and helps to bind everything together.
- Soy Sauce: A little bit of this adds a salty flavor and helps bring out the other flavors in the dish.
- Masago (elt Roe): This is an optional ingredient, but it adds an extra layer of texture and color to the dish.
- Lemon Juice: This adds a nice tangy flavor and cuts through the richness of the other ingredients.
Step-by-step instructions
Step 1
Preheat oven to 375°F/190°C.
Step 2 (Clean your mussels)
Remove any beards from the mussels, and rinse them under cool running water. Discard any cracked or open mussels that don’t close when tapped.
Step 3 (Prepare the toppings)
Cut the scallions into small pieces and combine them with the Sriracha, Kewpie mayonnaise, soy sauce, masago (smelt roe), and lemon juice in a bowl.
Step 4
Place the mussels in an oven-safe dish. Scoop the topping mixture onto each mussel, making sure to cover the entire mussel.
Step 5
Bake for 12 minutes at 375°F/190°C. When done, the shells should open and be lightly browned. Discard any mussels that did not open during cooking.
Step 6
Serve the Japanese Baked Mussels immediately with some steamed white rice and a side salad.
Tips
-Make sure to get the freshest mussels possible. If you’re not sure how fresh they are, ask your fishmonger for advice.
-To make this dish even heartier, add some chopped bacon or diced ham to the topping mixture.
-For a different flavor profile, try adding some minced garlic or ginger to the topping mixture.
-For a vegan version of this dish, replace the Kewpie mayonnaise with your favorite plant-based alternative.
-This dish can be served hot or cold, so feel free to enjoy it either way!
Japanese Baked Mussels Recipe
Equipment
- 2 shallow baking dishes or pie tins
- 1 Oven
Ingredients
- 2 dozen raw mussels
- 1 cup Dukes Mayonnaise
- 3 tbsp Sriracha hot sauce
- 2 tbsp low-sodium soy sauce
- 2 tbsp fresh lemon juice
- 2 Stalk scallions (only the green part)
- 4 tbsp masago (smelt roe)
Instructions
- Preheat oven to 375°F/190°C.
- Remove any beards from the mussels, and rinse them under cool running water. Discard any cracked or open mussels that don't close when tapped.
- Cut the scallions into small pieces and combine them with the Sriracha, Kewpie mayonnaise, soy sauce, masago (smelt roe), and lemon juice in a bowl.
- Place the mussels in an oven-safe dish. Scoop the topping mixture onto each mussel, making sure to cover the entire mussel.
- Bake for 12 minutes at 375°F/190°C. When done, the shells should open and be lightly browned. Discard any mussels that did not open during cooking.
- Serve the Japanese Baked Mussels immediately with some steamed white rice and a side salad.
Notes
Nutrition Information
Fat – 11 g
Protein – 21 g
Carbohydrates – 5 g
Sodium – 400 mg
Fiber- 0.3 g
What to serve with Japanese Baked Mussels?
-Japanese Baked Mussels are best served with steamed white rice and a side salad. The white rice will help to absorb the flavorful sauce from the mussels, while the salad is a light addition that provides some freshness and crunch.
-For a heartier meal, you can add some grilled vegetables or even diced ham to the topping mixture. This will add even more flavor and texture to the dish. You can also serve it with some steamed vegetables such as broccoli or zucchini, as well as a selection of sauces like teriyaki or soy sauce.
-If you’re looking for a light accompaniment, you can opt for some pickles, edamame, or some Japanese pickles such as takuan. You can also serve it with some furikake seasoning for an extra layer of flavor.
How to store leftover Japanese Baked Mussels?
Any leftover Japanese Baked Mussels should be stored in an airtight container and kept in the fridge for up to 3 days.
If you want to store them for longer, you can freeze them for up to 6 months. When reheating, make sure to heat the mussels until they are hot all the way through. You can reheat them in the microwave or on the stovetop.
If you’re using the stovetop method, add some water to a saucepan and bring it to a boil before adding the mussels. Simmer until hot and serve immediately.
Can pregnant women eat this?
Yes, pregnant women can eat Japanese Baked Mussels in moderation. However, it is important to ensure the mussels are cooked thoroughly before eating so they don’t contain any harmful bacteria.
It is also important to note that pregnant women should avoid consuming raw fish and seafood due to the risk of foodborne illnesses.
FAQs
Are Japanese Baked Mussels Healthy?
Yes, Japanese Baked Mussels are a great source of lean protein and healthy fats. They are also low in calories and carbohydrates, making them an ideal dish for anyone trying to watch their weight.
Can I use other types of seafood for this dish?
Yes, you can use other types of seafood for this dish. Popular alternatives include clams, shrimp, squid, and even fish. Just make sure to adjust the cooking time accordingly so that the seafood is cooked through without getting overdone.
Additionally, some additional ingredients may be needed depending on what type of seafood you use (e.g., shrimp or squid would require the addition of a marinade).
Can I make this in a slow cooker?
Yes, you can make this dish in a slow cooker. To do so, you will need to prepare the mussels as instructed above and place them in the slow cooker with the topping mixture. Cook on low heat for 2-3 hours or until the mussels open up and are fully cooked through.
Be sure to check on them periodically to make sure they don’t overcook. Once cooked through, serve as instructed above with steamed white rice or a side salad.
Wrapping Up
Japanese Baked Mussels are a delicious and easy dish to make. Even though it may take some time to prepare the mussels, the end result is worth the effort!
With just a few simple ingredients and step-by-step instructions, you can have a satisfying and flavorful meal in no time.
So if you’re looking for a quick and delicious dinner option, give this dish a try!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.