Note: The Spiced Chickpea teamed up with Mosselen. zo uit Zeeland for this sponsored recipe. In need of more mussel inspiration then check out my Onion & Mussels Bhaji’s or Gochujang Mussels w/ Linguine.
Dynamite Mussles w/ Panko Crust
Ingredients
- 1 kg Zeeland mussels pre-boiled/cooked
- N.B: read HERE how you can pre-boil the mussels
- ¼ cup Kewpie mayo (Japanese mayo) or your favorite mayo
- 1 tsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp soy sauce
- 1 tsp Sriracha substitute for ketchup or BBQ sauce if you don't like spicy
- 4 tbsp Panko breadcrumbs mix this with 2 tbsp olive oil
- 3 tbsp grated Mozzarella optional and can be mixed in with your Panko
- salt & pepper to taste
- For garnish:
- parsley / spring onion (finely chopped) finely chopped
Instructions
- Pre-boil/cook the mussels, let them cool down a bit and remove them from their shells. Save the shells for later.
- Dab the mussels with some kitchen paper and cut them into small pieces.
- Mix all the ingredients for the sauce and add it to the mussels. Mix well.
- Spoon the mussel sauce into the shell and place it on an oven tray lined with baking paper.
- Throw some more Panko breadcrumbs on top and bake them in the oven at 200C or 400F (depending on your oven) until they're golden brown (3-5 min)
- When the mussels are baked, garnish them with some finely chopped spring onion or parsley. Serve immediately and enjoy with a some white wine or a cold beer!TIPS:- Make your baked mussels even fancier by putting some salmon eggs on top.- Add Mozzarella to your Panko breadcrumbs to give them a cheesy finish.If you make my recipes tag me in them and use #thespicedchickpearecipes. I'd like to see what you made.