Japanese Dynamite Baked Mussels

Rich, smoky, and spicy Red Salsa  — perfect for tacos, eggs, or dipping!Succulent mussels baked to perfection with a creamy, cheesy Japanese dynamite topping—rich, flavorful, and perfect as an appetizer or party dish

Ingredients

• 1 dozen mussels

• 1/2 cup Kewpie mayo

• 1 tsp sriracha

• 1 tsp soy sauce

• 1 tsp lemon juice

• 4 tbsp masago (reserve half for garnish)

• 1 stalk green onions, chopped (reserve half for garnish)

Instructions

1. Preheat oven to 400°F (200°C).

2. Rinse mussels thoroughly. Remove the meat and abductor muscles, chop mussels into pieces, and slice abductor muscles in half.

3. Gently squeeze mussels to remove any excess water.

4. In a mixing bowl, combine mussels, masago, mayo, sriracha, soy sauce, lemon juice, and half of the chopped green onions. Mix well.

5. Dry mussel shells and line them on a baking sheet.

6. Spoon the mussel mixture into the shells evenly.

7. Broil for 10 minutes, until the tops are golden and bubbly.

8. Garnish with the remaining green onions and extra masago before serving.

Golden, bubbly, and irresistible, these Japanese dynamite baked mussels are a crowd-pleasing treat you’ll want to make again and again

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