Baked Mussels in Dynamite Sauce

Baked mussels has always been my favorite and always first to order every time I am in a Japanese restaurant. Little did I know this recipe is very simple to make and it takes less than half an hour to prepare and to bake.

  • 2 dozen half shell mussels
  • 2 cup Kewpie (Japanese) mayonnaise
  • 2-3 teaspoon Sriracha (hot red chili sauce)
  • 2 tablespoon fresh masago (capelin fish roe)
  • 1 cup Panko (Japanese bread crumbs)

Cooking Direction:
  1. Pre-heat oven to 425 degrees. 
  2. Prepare the mussels and line them on a baking sheet. 
  3. Using a knife, scrape the mussels from the shells and return. 
  4. Using a small bowl combine the Kewpie and Sriracha until smooth. 
  5. Add the masago and stir slowly to distribute it evenly into the sauce. 
  6. Place the mussels in the oven for about 10 to 15 minutes or till golden brown. 
  7. Remove from the oven. 
  8. The mussels is done when the sauce solidifies and is not runny. 
  9. Sprinkle with panko, if desired. Serve hot. Enjoy.

click on the pictures for better viewing

Baked Mussels served with (store bought) California Roll.



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