Saturday, November 14, 2015

C R E A M Y + S P I C Y

B A K E D  G R E E N 

M U S S E L S


SO HELLOOOOO FROM THE OTHER SIIIIIIDE!!! 

Like, the other side of these mussels.. that are completely smothered to death with "DY-NA-MITE" sauce & makes me really miss living/ eating at Hook's in St. Pete!! 

These broiled-to-perfection babies are insanely easy to make so seriously if this post makes you crave/ want/ freaking need them- you have absolutely NO excuse not to make them yourself!  

With the colder weather creeping up on us here in the New England area I for sure have been making my soups every night. I decided to switch things up a bit & make these for an upcoming potluck- because DUH.. who DOESN'T love mussels?

Most of the ingredients were bought at HMart in Burlington, MA. If you cannot find Kewpie Mayo (which is just the most delicious of ALL mayonnaises) I will sign your permission slip & say that it's totally fine to use regular ol' mayo. BUT.. you should definitely find this!

I was trolling on Pinterest for other recipes & I saw most of them called for plain Sriracha. This is cool & all but I've lately been using more of the Chili Garlic style- it just has more spice & garlic flavor that I love in dishes. Sriracha still has my heart! Don't worry :) Sambal Oelek would also work in this since it's just as chunky & flavorful.

This took about 20-30 minutes to make & tastes sooooo good. In the words of my fiancé, "I can taste the spice, the naughty mayo, the crunchy panko, the mussels & everything is really balanced." Mmmmhm, people.. mmmm to the mothafuckin hmmm...

Ingredients:
1 dozen green mussels
1/2 cup Kewpie Mayo
1/4 cup Chili Garlic Sriracha
1 tbsp Braggs Liquid Aminos or Soy sauce
1 tbsp Rice vinegar/ Sake/ Mirin
2 tbsp Masago (1 tbsp for garnish!)
Sliced Scallions
Sesame seeds
Panko breadcrumbs






Directions:

  1. If using frozen mussels thaw them, suckers! Do this by submerging them in cold water in a bowl on the counter for a few minutes. 
  2. Drain + remove all the mussel meat from the shells & cut with kitchen shears into bite sized pieces. 
  3. Place mussel meat back in bowl & line a baking sheet with aluminum foil to place your shells on.
  4. Mix Kewpie Mayo, Chili Garlic Sriracha, Soy, Rice Vinegar & 1 tbsp of your masago into your bowl of meat.


  5. Scoop a nice amount of mussels into each shell. 
  6. Top with panko crumbs & broil on HIGH for 6-8 minutes or until bubbly & brown!
  7. Once they are to your liking take them out & garnish with the leftover masago, green onions/ scallions & a little sprinkle of sesame seeds!

Yeaaaaaah! Easy doesn't even cut it. Hope you enjoy the rest of your weekend & thank you so much for reading my ramblings!  

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