Japanese Baked Mussels
Dynamite baked mussels are hands down one of my favorite appetizers at Japanese sushi restaurants. After years of experimenting and refining, I’ve developed a recipe that keeps getting better with each iteration. While you’ll find plenty of simpler versions online, this one is absolutely worth the extra effort – and honestly, it doesn’t take much more time than the basic recipes. The ingredient amounts below are what I’m most satisfied with so far, though feel free to adjust to your taste. Pro tip: make a double batch of the dynamite sauce and store it in a squeeze bottle – it’s incredibly versatile as a dipping sauce, drizzled over sushi, or anywhere else you want a little kick!
Japanese Baked Mussels
Ingredients
Instructions
Dynamite Sauce
Mix Mayo, Sriracha, Mirin, Sesame Oil, Soy Sauce, Lemon Juice, Garlic, Ginger and Masago together. I like to use a garlic press for the ginger and garlic, you get all the juices into the mix and it helps remove the fibers as well.
Mussel Preparations
Clean Mussel and separate from shell. Place back into shell (optionally you can cut the mussel into 2-3 pieces and place back into shell for easier eating.).
Pre-heat oven to 350* or medium heat on broil
Place mussel into baking sheet lined with foil.
Spoon dynamite sauce over each mussel, just enough to cover the mussel itself.
Sprinkle as much panko over each mussel to your liking. This gives it a nice crisp crunch.
Broil in oven roughly for 10 min or until lightly browned and bubbly. Keep an eye on it as it can burn easily.
Lightly sprinkle green onions, lemon zest, and masago.
Serve while hot!
Notes
Now this can be eaten as an appetizer or if you make enough, as a main dish. Cook up some Japanese Somen Noodles or some rice and you’re good to go. Enjoy!
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