Dynamite Mussels

Dynamite Mussels
Dynamite Mussels
Baked Green Mussels with a Chili Aioli Dynamite mussels are a common appetizer at Japanese and sushi restaurants. They are normally made with green mussels on the half shell, topped with a spicy chili mayonnaise mix, and baked to golden perfection. They are super easy to make, so skip the high restaurant prices and whip up a batch of these at home! You can make 6 mussels to serve two as an appetizer, or you can make a large batch and just have them as a meal! The sauce used to top the mussels is a mixture of Japanese mayo and Sriracha chili sauce. If you’ve ever had a sushi roll topped with “spicy mayo,” then you’ve had this sauce. This spicy mayo is so versatile that I make a large batch of it and store it in a squeeze bottle in my fridge. For anything that calls for regular mayo, you can substitute spicy mayo and it will be infinitely better. It still has the sweetness of mayo, but it has a spicy kick at the very end. I eat it with burgers, sweet potato fries, sushi, takeout chinese, and anything else I can think of. If you haven’t heard of Sriracha chili, then you’ve been living under a rock. Sorry. Sriracha has developed a cult following within the last few years because of it’s versatility – it is spicy, but it doesn’t have that vinegary taste that other hot sauces (like Tabasco) do, so it doesn’t overpower your dish with that vinegar taste. It’s so popular that The Oatmeal wrote an Ode to Sriracha and a search for “Sriracha” on Food Gawker yields results for everything from burgers, to wings, to bloody marys. Get the recipe after the jump!
  • Preparing Time: 10 minutes
  • Total Time: 25 minutes
  • Served Person: 4
white meat free tree nut free nut free gluten free red meat free contains fish contains dairy contains eggs pescatarian
  • ingredients12 frozen mussels on the half shell thawed
  • 1 cup japanese kewpie mayo or regular mayo
  • 3 tablespoons sriracha or other chili sauce
  • chopped green onions for garnish (optional)
  • sesame seeds for garnish (optional)
  • Carbohydrate 0 g
  • Cholesterol 0 mg
  • Fat 0 g
  • Fiber 0 g
  • Protein 0 g
  • Saturated Fat 0 g
  • Serving Size 1 1 Serving (0g)
  • Sodium 0 mg
  • Sugar 0 g
  • Trans Fat 0 g
  • Calories 0 calories

Pre-heat your broiler or toaster oven to 350 degrees. Arrange mussels on a rimmed baking sheet. Avoid using a rimless sheet if you can because the mussels will release liquid as they cook. Make the spicy mayo. To prepare the sauce, mix the mayo and the Sriracha sauce in a bowl until the mixture is smooth. Do a taste test here. If you would like the sauce to be hotter, add a little more Sriracha. If you want it to be milder, add more mayo. The consistency of the sauce should be like pancake batter or a softened milk shake. Top the mussels. Once you’ve gotten the mayo to your liking, spoon about a tablespoon of sauce over each mussel. Put just enough to cover the meat completely, about 1 tablespoon per mussel. Bake the mussels. Plate the mussels in your preheated oven for about 10 minutes. Check frequently and rotate the pan occasionally if you need to to even out the browning. Cook until the sauce bubbles and gets golden brown with a few dark spots forming. The total cooking time should not exceed 15 minutes. Serve immediately. Be sure to provide an empty bowl for the discarded shells.

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