Cheese, mayonnaise and seafood pair so well together and they are perfect match made in food heaven. I especially love it with shellfish such as green mussels.
Frozen green mussels (imported from New Zealand) are topped with the rich, creamy, cheese mayonnaise sauce and then baked. When they are out of the oven, I love topping them with some Japanese fish roe or tobiko so every bite is also bursting with the wonderful flavors of the tabiko. Ah….so yummy.
These mussels are also called Mussels Dynamite and often served as an appetizer at Japanese restaurants or at Japanese seafood/sushi buffets. There is another similar dish called Shrimp Dynamite and I have the recipe.
Every time I see these two items on the menu, I just have to pick them up and indulge myself in the creamy deliciousness.
Green mussels are readily available at the frozen section of many supermarkets, so you can make this Japanese appetizer in a jiffy.
With the Labor Day weekend just a week away, you can serve this cheese-mayo baked mussels or mussel dynamite as an appetizer with your regular BBQ and meats. I am sure your guests would love you forever for pampering them with this utterly mouthwatering recipe.
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Cheese-Mayo Baked Mussels (Mussels Dynamite) Recipe
Cheese-mayo mussels or baked mussels dynamite is so delicious. Easy recipe with cheese, mayo, mussels and you have the most amazing appetizer ever!
Ingredients
- 12 green mussels on half shells, frozen
- 6 tablespoons mayonnaise
- 2 tablespoon Parmesan cheese
- 1/2 teaspoon lime juice
- 1/2 teaspoon chili sauce for example: Sriracha
- 1 teaspoon sugar
- 1 tablespoon tobiko fish roes
Instructions
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Preheat the oven to 350F (180C). Clean and rinse the mussels, pat dry with paper towels.
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In a small bowl, combine the rest of the ingredients and blend well.
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Lay the mussels on a tray lined with baking sheet or aluminium foil, top each mussel with about 1/2 tablespoon of the cheese-mayo mixture.
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Bake the mussels for 20 or so minutes or until the surface become golden brown. Remove from the oven, top with some tobiko fish roes and serve warm.
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Maria Holt
Although I am a big fan, Bee, sorry, but this recipe makes no sense – are the mussels pre-steamed ? – if not, how on earth can you top them with cheese and mayo when they are still closed? If they are pre-steamed, then 25 minutes baking is absurd – only a couple of minutes to melt the cheese, surely….. Bee: can you clarify all this, because as written now, the recipe is very hazy indeed.
Rasa Malaysia
Maria – where do you live? For this kind of mussels, you can purchase them frozen half shells, there is no need to steam or pre-cook the mussels. They are very commonly found where I live. In any case, I updated the recipe to be clearer.
Chan Ah Lak
Can the fresh local green lip mussels be used instead of the imported ones?
Rasa Malaysia
Yes you can but you have to cook them first and then add the mayo and then baked. By then they will be over-cooked.
grizzo
Try adding a few dots of siracha or another chilli sauce on top with the row.
Ashleen
OMG! I made a vegan version of this with zucchini and Veganaise, and it was super good! In place of roe I used some daiya pepperjack “cheese. I am going to share this recipe with my friends who eat meat :D Such a great creamy taste!!!
Rasa Malaysia
That’s great. Zucchini sounds great!
Marie
Yum! Sounds addictive. I love mussels and mayo separately, but don’t think I’ve had them together before.
Michael
Hi, great recipe..but bake for no more than 12 mins as if you bake for 25-30 mins wow! you will totally overcook the mussels and they will be unedible…remember mussels do not take long to cook.. think of it if you cook a thick steak for 25-30 mins it would be well over done and mussels are 1 40th the size. enjoy
NiruR
Bee: If frozen mussels are used, do you thaw them first?