Japanese Baked Mussels
- 1 dozen mussels, cleaned if fresh, or thawed if frozen
Japanese Sauce Topping
- 3/4 cup mayonnaise
- 2 teaspoons sugar
- 1 1/2 teaspoons prepared wasabi
- 1 teaspoon minced fresh ginger
- 1 teaspoon soy sauce
- 1/2 teaspoon lemon zest, finely grated
- 1/4 teaspoon toasted sesame seed oil
- Juice from half a lemon
- Up to 2 tablespoons Panko crumbs
Baked Mussels Garnish
- 1 green onion, sliced fine (green and white parts)
For the Mussels
- 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.
- Combine the ginger, lemon zest, fresh lemon juice, wasabi, sugar, soy sauce, toasted sesame seed oil with the mayonnaise. Stir until smooth.
- Spoon about a tablespoon over each mussel in a half shell, and sprinkle with a bit of Panko crumbs.
- Place the baking pan under the broiler element and broil until the mussels are bubbly and lighly browned.
- Remove from baking pan to a platter and top with green onions and tobiko.
- Serve immediately.
Recipe by Dana Point Fish Company at http://www.danapointfishcompany.com/japanese-baked-mussels/