Recipes

NZ Greenshell™ mussels with dynamite sauce

INGREDIENTS

  • 2 dozen fresh live mussels
  • 3/4 cup Kewpie mayonnaise (Japanese mayo)
  • 1 teaspoon sriracha (chilli sauce)
  • 1 tablespoon flying fish roe (tobiko)

METHOD

  1. Pre-heat your broiler/grill to 180 °C / 350 °F.
  2. To prepare the sauce combine the kewpie mayonnaise and Sriracha. Taste here. For a hotter sauce, add a little more Sriracha. For a milder sauce, add a few squirts of Kewpie mayo. Add the flying fish roe and stir slowly to distribute evenly into the sauce.
  3. Raw shuck the mussels using a blunt, flexible knife. Leave on half shell.
  4. Spoon the sauce over each mussel. Allow just enough to cover the meat completely. Place the mussels under the broiler/grill to cook. Check frequently and rotate the tray occasionally to even out the browning and compensate for hot spots.
  5. Cook until the sauce bubbles and turns golden brown with a few dark spots forming. The total cooking time should not exceed 15 minutes. Serve immediately.
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