Ingredients
Scale
- 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!