Dynamite mussels are a creamy seafood delight. It comes together with very little effort and you’ll be amazed by the results!
This dish is often offered at upscale Japanese restaurants. I remember spending $15+ for just 4 mussels! This is why I love to cook at home – I can save money and adjust it to my taste.
What do dynamite mussels taste like?
Mussels have a briny taste, similar to an ocean-flavor, and are slightly sweet. The texture is soft and chewy. The sauce is made from Japanese mayo, sugar, sriracha and parmesan cheese which creates a creamy and rich flavor. All of these flavors combine to create a baked seafood dish that’s packed with flavor.
Green vs. Black Mussels
There are a few differences between green and black mussels besides the obvious which is color. Green mussels are native to New Zealand and are much larger and more plump than black mussels. So, for this recipe I used green mussels which usually come on the half shell. You can also use black mussels, but it will be very time consuming to break apart each shell and pour the sauce on so many mussels.
There is also a flavor difference between green and black mussels. Green mussels are more mild tasting, whereas black mussels have a more intense “sea” flavor.
Both types of mussels are fairly easy to find. Green mussels are usually in the frozen section or on the half shell on ice while black mussels are often sold in baggies on ice.
Ingredients
Dynamite mussels come together with just a few ingredients. The masago is optional but highly recommended!
- Japanese mayo
- sriracha
- sugar
- parmesan cheese
- masago
- garnish: scallions & Japanese pepper flakes
Japanese Mayo
Japanese mayo is very different in taste compared to American mayo. It’s sweeter, more rich and tangier than American mayo since only egg yolks are used and rice vinegar is added. Use this if you can, but if not then you can use American mayo with sugar and rice vinegar added. I use Kewpie brand and you’ll see it in many of my recipes, especially Japanese recipes!
Masago
Masago is another name for smelt roe, which are tiny capelin fish eggs. It is often confused with tobiko (flying fish eggs) because the two look similar. Contrary to popular belief, masago is actually very cheap! I bought an entire package for $4 which was so much more than I needed for this recipe and used the leftovers by mixing it with rice.
How to Prepare dynamite mussels in Advance
This appetizer is great to prepare in advance which leaves you more time to focus on getting the rest of the meal on the table. Simply mix together the ingredients for the sauce and store in the fridge for no more than 2-3 days. All you have to do is pour the sauce on each mussel, sprinkle with parmesan cheese and bake at 350°F/180°C for about 18 minutes.
Other seafood recipes you might enjoy:
Watch my video tutorial below!
Dynamite Mussels
Ingredients
- 12 green mussels on the half shell
- ¼ cup Japanese mayo (58g)
- ½ tsp granulated sugar
- 2 tsp sriracha
- 2 tbsp freshly grated parmesan cheese (6g)
- masago
Garnish: scallions and shichimi togarashi (Japanese red pepper flakes)
Instructions
- Preheat the oven to 350°F/180°C .
- Wash the mussels and pat dry. I like to let it sit upside down on a paper towel while I prepare the sauce.
- Add the mayo, sugar, sriracha and parmesan cheese to a mixing bowl and stir until combined. Taste it and add more ingredients if needed.
- Set the mussels on a baking sheet and distribute the sauce evenly on top. It should cover the mussel completely. Then grate extra parmesan cheese on top of each mussel.
- Bake for about 18 to 20 minutes until the edges are brown and caramelized. Carefully remove from the oven, making sure not to let the juices fall out.
- Transfer to a serving plate and place a small amount of masago on each mussel. Garnish with scallions and Japanese pepper flakes & enjoy!
