Baked Green Mussels in Dynamite Sauce

February 15, 2013

Baked green mussels are an appetizer made popular at sushi restaurants.  Mussels are served on the half shell with a creamy sauce made from mayonnaise and sriracha hot sauce.  They are placed under the broiler for a few minutes until the dynamite sauce bubbles and turns golden brown.  Serve your baked green mussels with thinly sliced green onion and masago.

Baked Green Mussels


2 cups Kewpie (Japanese) mayonnaise
3 teaspoons Sriracha (hot red chili sauce)
2 tablespoons fresh masago (capelin fish roe)
1 cup Panko (Japanese bread crumbs)
Pre-heat oven to 425 degress. Prepare the mussels and line them on a baking sheet. Using a knife, scrape the mussels from the shells and return. Using a small bowl combine the Kewpie and Sriracha until smooth. Add the masago and stir slowly to distribute it evenly into the sauce.
Place the mussels in the oven for about 10 to 15 minutes or till golden brown. Remove from the oven. The mussels is done when the sauce solidifies and is not runny. Sprinkle with panko, if desired. Serve hot.

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