'Rather than pigs in a blanket, chicken wings, or spinach dip, baked mussels were the go-to dish in my household for any kind of potluck or gathering.'
Jump to RecipeRather than pigs in a blanket, chicken wings, or spinach dip, baked mussels were the go-to dish in my household for any kind of potluck or gathering. Specifically, mussels topped with a creamy, umami-rich, masago-flecked mixture and baked to savory perfection: my mom’s version of “dynamite mussels,” a popular Japanese-inspired baked appetizer.
Look for blanched, frozen New Zealand green-shell mussels on the half shell and vibrantly hued masago at your local Asian grocery store. Plan ahead and thaw the mussels at room temperature for a few hours or overnight in the fridge—they tend to bake up watery if used straight from frozen. Fresh mussels aren’t ideal here, as you’d have to steam them in advance to get them open .
The topping is a simple-but-punchy combination of mayo , fish roe, sriracha, and scallions, which makes for a knockout condiment with balance, depth, and just the right amount of saltiness. After the mixture is spooned on top, the mussels are baked until tender, with a sunset-orange hue. Intensely flavorful and fun to eat, these baked mussels are everything I want in a bite-size appetizer. As my mom puts it, “You can’t go wrong with the recipe.
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