1/1 Photo of 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.
My Private Note
Units: US | Metric
- 1 garlic clove, minced
- 1 teaspoon gingerroot, minced
- 1/2 teaspoon lemon zest, minced
- 1/2 lemon, juice of
- 1 1/2 teaspoons wasabi, prepared
- 2 teaspoons white sugar
- 1 whole green onion, sliced fine
- 3/4 cup mayonnaise
- 3 tablespoons tobiko (flying fish roe)
- 1 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 12 mussels
- panko breadcrumbs, Japanese bread crumbs
- 1Preheat oven to: Broil, top heat, 500°.
- 2Prep 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.
- 3For 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.
- 4Tobiko can be found in the freezer section at most asian markets.
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Nutritional Facts for Japanese-Style Baked Mussels
Serving Size: 1 (120 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 262.6
- Calories from Fat 164
- Total Fat 18.2 g
- Saturated Fat 2.9 g
- Cholesterol 95.4 mg
- Sodium 715.4 mg
- Total Carbohydrate 16.4 g
- Dietary Fiber 0.3 g
- Sugars 5.2 g
- Protein 9.4 g