Japanese Baked Dynamite Mussels Recipe

Ingredients

• 2 lbs New Zealand Greenshell Mussels (frozen on the half-shell)
• 0.5 cup Kewpie Mayonnaise
• 2 tbsp Sriracha
• 1 tbsp Masago or Tobiko
• 1 tsp Toasted sesame oil
• 1 tsp Rice vinegar
• 0.5 tsp Garlic powder
• 0.5 tsp Sugar
• 1 stalk Green onion, thinly sliced
• 1 tsp Furikake or toasted sesame seeds
• 1 lemon, cut into wedges

Instructions

1. 1

   Thaw the mussels. Place the 2 lbs New Zealand Greenshell Mussels in a colander under cold running water. Note: This takes about 10 minutes; make sure they are fully defrosted to avoid a watery sauce.

2. 2

   Dry the shells. Pat each mussel dry with a paper towel. This is crucial for ensuring the sauce sticks instead of sliding off.

3. 3

   Mix the base. In a small bowl, combine 0.5 cup Kewpie Mayonnaise, 2 tbsp Sriracha, 1 tsp toasted sesame oil, 0.5 tsp garlic powder, 0.5 tsp sugar, and 1 tsp rice vinegar.

4. 4

   Fold in the roe. Gently stir in 1 tbsp Masago until just combined.

5. 5

   Prep the pan. Line a baking sheet with foil and arrange the mussels in a single layer.

6. 6

   Apply the glaze. Spoon about 1 tablespoon of the mixture onto each mussel, spreading it to cover the meat completely.

7. 7

   Broil high. Place the tray on the top rack of the oven under the broiler.

8. 8

   Watch the sizzle. Broil for 5 to 6 minutes until the sauce is bubbling and charred with brown spots.

9. 9

   Add freshness. Remove from the oven and immediately sprinkle with sliced green onion and 1 tsp Furikake.

10. 10

    Serve warm. Plate them with lemon wedges and serve while the topping is still airy and hot.