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.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Cheese-Mayo Baked Mussels (Mussels Dynamite)
- 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
- Preheat the oven to 350°F (180°C). Clean and rinse the mussels, pat dry with paper towels.
- In a small bowl, combine the rest of the ingredients and blend well.
- Lay the mussels on a tray lined with baking sheet or aluminum foil, top each mussel with about 1/2 tablespoon of the cheese-mayo mixture.
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
My family Love these. This is my go to mussel recipe.
That’s awesome. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I haven’t had mussels in such a long time and I would never have thought to make them this way! Thanks for sharing!
Thanks please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
You can use fresh local green lip mussels if you can find them. No need to boil them!
1. Scrub the mussels clean
2. Put them in the fridge for a couple of hours to kill them. The shells will open a litle
3. Insert a small sharp knife along one side of the shell to cut the muscle for closing the shell.
4..Open the mussel and remove the top shell.by cutting the hinge.
5, Use a pair of scissors to remove the “beard”, Wash if neccessary
6,Add the blended ingredients and bake @180C for 12 minutes
Thanks for the tip yummy!
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.
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.
Can the fresh local green lip mussels be used instead of the imported ones?
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.
Try adding a few dots of siracha or another chilli sauce on top with the row.
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!!!
That’s great. Zucchini sounds great!
Yum! Sounds addictive. I love mussels and mayo separately, but don’t think I’ve had them together before.
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
Bee: If frozen mussels are used, do you thaw them first?
That’s my question too. The mussels I can get are whole (both sides of the shell) and frozen, and uncooked. So, do we need to boil or steam them to open em up before we slather them w the mayo/cheese sauce and bake them?
Yes, you will need to steam or boil to open them before the cheese mayo topping.