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.
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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.
How Many Calories Per Serving?
This recipe is only 367 calories per serving.
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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
Directions
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1
Preheat the oven to 350F (180C). Clean and rinse the mussels, pat dry with paper towels.
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2
In a small bowl, combine the rest of the ingredients and blend well.
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3
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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4
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.
Izzy
AMAZINGGGGG, BETTER THAN THE SUSHI RESTAURANTS :)
Rasa Malaysia
Thank you!
Sonya
Should we defrost the mussels before use or just put the mussels in frozen?
Rasa Malaysia
Defrost.
Greg
Rasa, I’m kinda embarrassed to say that on my previous post I said the mussels I can get in my state up north next to the Canadian border are uncooked, because there not. They were fully cooked and ready to be half shelled and slathered with the mayo and Parmesan cheese sauce and baked in the oven. I made a batch of 20 w your recipe and kinda over cooked them (20 min) but they were still good. I also made a batch with 6 tablespoons of mayo and 6 tablespoons of philly cream cheese w a bit of lime and and a tablespoon of sugar. Yours were better but they were not the same as the local Chinese buffet where I usually eat them. I’m trying to replicate there’s and will continue to modify your basic recipe until I.get it dialed in. Thanks for your info, because I’m a virgin at this , it was my first attempt at cooking them at home and I still count it as a success. Thank you!
Rasa Malaysia
Hi Greg, yes most mussels on half shells are already cooked.