Japanese Baked Mussels Recipe
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!
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Servings: 4 people
Calories: 200kcal
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
-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!