JAPANESE BAKED MUSSELS
Steps:
- Pre-heat the oven to 425 degrees.
- Detach the mussels from its shell. Shake off any excess water. Place the empty shells on a baking tray lined with aluminum foil. Chop the meat into thirds or leave them whole.
- Then place the mussels back onto the shells and fill them with the mussels.
- Make the Dynamite sauce. Squeeze the Japanese mayo into a bowl and add in the Siracha. Then stir . Also add in the Masago (optional ) and stir to combine .
- Spoon some of the Dynamite sauce over the mussels. Completely cover them with the sauce.
- Completely cover them with the sauce.
- Transfer the mussels to the oven and place the tray on the top rack. Bake for 15 minutes until they are golden brown. A quicker way to cook them is to place them under the broiler for 1-2 minutes. If you plan to broil them be sure to keep a very close eye on them as they can easily burn.
- Garnish with some chopped green onions or you can top with some more of the Masago.
- Serve with sliced lemons.
JAPANESE DYNAMITE MUSSELS
Steps:
- Rinse the mussels under cold water. Remove meat from its shell and roughly chop.
- Mix the meat in a bowl with Kewpie, sriracha, soy sauce, lemon juice, 1 tablespoon of masago and scallions (reserve a bit of massago and scallions for garnish)
- Spoon the mixture back into the shells.
- Line a baking tray with foil and place the mussels on the tray.
- Broil at 450 degrees (a toaster oven works great for this) for about 10 minutes, until the tops are golden.
- Garnish with masago and scallions.
JAPANESE-STYLE BAKED MUSSELS
This recipe was given to me by a dear friend. My husband often enjoys it and requests that I make it often.
Provided by ChamoritaMomma
Categories Mussels
Time 30m
Yield 12 pieces, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to: Broil, top heat, 500°.
- Prep ingredients: Ingredients are for about a dozen New Zealand Greenlipped, or two dozen Black Mussels. If using fresh: quickly saute in a hot pan with a touch of oil until they pop open. Remove from pan. Pull meat from mussels, slice into three pieces and place back into mussel half. If using precooked frozen, remove meat from mussel half, cut into three pieces and place back into mussel half. Arrange in a large baking pan, broiler safe.
- For dressing and cooking: Combine all ingredients. Place about a tablespoon of dressing over each mussel half. Sprinkle with a little Panko. Broil until bubbly and lightly browned. Remove from baking pan and top with green onion.
- Tobiko can be found in the freezer section at most asian markets.
Nutrition Facts : Calories 262.6, Fat 18.3, SaturatedFat 2.9, Cholesterol 95.5, Sodium 715.5, Carbohydrate 16.5, Fiber 0.3, Sugar 5.3, Protein 9.4
ASIAN-STYLE MUSSELS
Provided by Food Network Kitchen
Categories appetizer
Time 23m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil a large skillet, with a lid, over medium heat. Add the shallots, ginger, garlic, lemongrass, and chili, and stir-fry until golden and aromatic, about 3 minutes. Add the water, fish sauce, and sugar, stir and bring to a simmer. Add the mussels, cover and steam until they open and plump slightly, about 5 minutes.
- Discard any mussels that do not open. Stir in the lime juice, cilantro, and mint leaves. Divide the mussels and broth evenly among the bowls. Serve.
OVEN ROASTED MUSSELS
I found this recipe in one of my Bon Appetit magazines. It is so delicious. It is a true treat, as mussels can be expensive.
Provided by Leilani
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Position 1 rack in bottom third of oven and the other rack in top third of oven.
- Mix 1st seven ingredients in a small bowl; season with salt and pepper.
- Brush bread on both sides with olive oil; place on top baking rack in oven.
- Place mussels in wide oven-proof pot; cover and put on bottom rack.
- Roast mussels until mussels open, about 5-9 minutes.
- Watch bread until it is lightly toasted.
- Remove any mussels that did not open.
- Add herb butter and stir until melted.
- Divide mussels and juices among bowls and sprinkle with remaining chopped chives.
- Serve with bread.
Nutrition Facts : Calories 423.9, Fat 30.1, SaturatedFat 10.1, Cholesterol 94, Sodium 732.1, Carbohydrate 10.2, Fiber 0.1, Sugar 0.1, Protein 27.4
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- If using fresh mussels, quickly sauté them in a hot pan with a bit of oil until they pop open. Remove them from the pan. Pull meat from the mussels and slice in three pieces and place back into a mussel half shell. If using pre-cooked frozen mussels, remove the meat from the shell, cut into three pieces, and place back into a mussel half shell. Arrange all the mussels in a baking pan that is broiler safe.
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