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Dynamite Mussles w/ Panko Crust

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

  • 1 kg Zeeland mussels pre-boiled/cooked
  • N.B: read HERE how you can pre-boil the mussels
  • ΒΌ 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.