Japanese Baked Dynamite Mussels are a deliciously simple yet impressive appetizer made with New Zealand green-lipped mussels, smothered in a spicy, creamy Dynamite Sauce. These mussels are broiled to perfection and topped with masago (smelt roe) and scallions for a delightful crunch and burst of flavor. Whether you’re hosting a gathering or simply indulging in a treat, these mussels will bring the taste of your favorite sushi restaurant right to your home.

Full Recipe:

Ingredients

• 1 dozen frozen New Zealand greenshell mussels (on the half shell)

• 2 tbsp masago (smelt roe), reserve half for garnish

• 1 stalk scallions (green part only), reserve half for garnish

• For the Dynamite Sauce:

  • ¼ cup Kewpie mayonnaise

  • 1 tbsp sriracha (adjust for heat preference)

  • 1 tbsp soy sauce

  • 1 tbsp lemon juice

Directions

1. Thaw the Mussels:
   Submerge the mussels in water for about 30 minutes to thaw. Once thawed, remove any beards (the hair-like fibers) and rinse the mussels and shells under cold water.

2. Prepare the Mussels:
   Remove the meat and the adductor muscle from each shell. Gently squeeze out any excess liquid, then pat the mussels dry with paper towels. Chop the mussel meat into 4 pieces and slice the adductor muscle in half to make it more tender.

3. Make the Dynamite Sauce:
   In a bowl, combine Kewpie mayonnaise, sriracha, soy sauce, and lemon juice. Add half of the masago and half of the scallions. Mix well and set aside.

4. Assemble the Mussels:
   Dry the shells with a paper towel and place them on a baking sheet. Spoon the Dynamite Sauce mixture into the shells, filling them generously.

5. Broil the Mussels:
   Preheat your oven or toaster oven to broil on high (about 400°F/204°C). Place the mussels about 6-8 inches from the heat source and broil for 8-10 minutes until golden and bubbly. Keep an eye on them for the last few minutes to prevent overcooking.

6. Garnish and Serve:
   Once done, remove the mussels from the oven and garnish with the remaining masago and chopped scallions. Serve immediately and enjoy!

Nutrients (Per Serving)

• Calories: ~180 kcal

• Protein: ~14g

• Carbohydrates: ~10g

• Fat: ~10g

• Sodium: ~600mg

• Cholesterol: ~30mg

• Potassium: ~250mg

Why Choose New Zealand Greenshell Mussels?

New Zealand greenshell mussels are the ideal choice for this recipe due to their large size and naturally sweet, briny flavor. Their meat is tender and firm, making them perfect for broiling and absorbing the delicious Dynamite Sauce. The green-lipped mussels’ vibrant green color also adds a stunning contrast to the golden, bubbling topping, making the dish visually appealing as well as tasty.

Frozen mussels are a convenient option for this recipe, as they are available year-round and can be stored for future use. The mussels can be easily thawed before preparing, ensuring that you always have a fresh and flavorful dish at your fingertips.

Making the Dynamite Sauce: Creamy and Spicy

The Dynamite Sauce is the key to this dish’s bold, creamy, and spicy flavor. It combines Kewpie mayonnaise, sriracha, soy sauce, and lemon juice to create a perfect balance of creaminess, heat, and tanginess. Kewpie mayonnaise, known for its rich, umami flavor, is the perfect base for this sauce, providing a smooth texture that complements the heat from the sriracha. Soy sauce adds a savory depth, while lemon juice provides a bright, refreshing acidity that balances out the richness of the mayonnaise.

For an extra burst of flavor, half of the masago (smelt roe) and half of the scallions are mixed into the sauce, infusing it with additional salty and umami-rich notes. This sauce is generously spooned onto the mussels before broiling, ensuring that each bite is creamy, spicy, and full of flavor.

Preparing the Mussels: Cleaning and Slicing

To prepare the mussels, first, thaw them in water for about 30 minutes. Once thawed, remove the mussels from their shells and discard any beards (the hair-like fibers that attach to the shells). Rinse the mussels and shells under cold water to clean them thoroughly.

Next, chop the mussel meat into smaller pieces and slice the adductor muscle (the tough muscle that holds the shell closed) in half to make it more tender. This step ensures that the mussel meat is easier to eat and absorbs the flavors of the Dynamite Sauce more effectively.

Assembling the Mussels

After preparing the mussels, it’s time to assemble them. Dry the shells with a paper towel and place them on a baking sheet. Spoon the Dynamite Sauce mixture into each shell, making sure to fill them generously. The sauce should cover the mussels completely, leaving just the edges of the shells exposed. The more sauce you add, the more flavor the mussels will absorb, so don’t be shy with the sauce!

Broiling the Mussels: Golden and Bubbly

Once the mussels are assembled, they are ready to be broiled. Preheat your oven or toaster oven to broil on high (around 400°F or 204°C). Place the mussels on the top rack of the oven, about 6-8 inches from the heat source, and broil them for 8-10 minutes, or until the sauce is golden and bubbly. Keep a close eye on the mussels during the last few minutes to prevent overcooking.

Broiling the mussels gives them a beautifully caramelized top while keeping the inside tender and flavorful. The sauce will bubble and turn golden, creating a crispy, flavorful crust on top of the mussels that enhances their natural sweetness.

Garnishing and Serving

After broiling, remove the mussels from the oven and garnish them with the remaining masago (smelt roe) and chopped scallions. The masago adds a delightful pop of color and texture, while the scallions provide a fresh, mild onion flavor that balances the richness of the sauce. Serve the mussels immediately while they’re still hot and bubbly.

These mussels are perfect on their own as an appetizer or can be served alongside rice or vegetables for a complete meal. Their bold, creamy flavors are sure to be a hit at any gathering.

Why Japanese Baked Dynamite Mussels Are So Popular

Japanese Baked Dynamite Mussels have become a favorite appetizer in many sushi restaurants due to their irresistible combination of spicy, creamy sauce and tender, flavorful mussels. The contrast of textures—crispy top, tender mussel meat, and crunchy masago—makes every bite satisfying. The use of Kewpie mayonnaise gives the sauce a rich, umami-packed base, while the addition of sriracha and lemon juice adds the perfect balance of heat and tang.

These mussels are perfect for parties, special occasions, or simply indulging in a treat. They are easy to make at home and require minimal ingredients, yet they taste as if you’ve ordered them from your favorite sushi restaurant.

Nutritional Information

Each serving of Japanese Baked Dynamite Mussels provides about 180 calories, making it a relatively light and protein-packed dish. With around 14 grams of protein per serving, mussels are a great source of lean protein. The dish contains about 10 grams of fat, with a small amount of saturated fat from the mayonnaise. The carbohydrates are low, making this dish suitable for those on low-carb or keto diets. The mussels also provide a good source of potassium and other essential nutrients.

For those mindful of sodium intake, it’s important to note that the soy sauce and masago can contribute a higher sodium content, so be mindful of portion sizes if you are watching your sodium levels.

Conclusion

Japanese Baked Dynamite Mussels are a delicious, flavorful appetizer that’s perfect for any occasion. With tender mussels, a creamy and spicy Dynamite Sauce, and the added crunch of masago and scallions, this dish delivers bold flavors that are sure to impress. Easy to prepare and broil, these mussels will bring the taste of your favorite sushi restaurant right into your home. Whether you’re hosting a gathering or treating yourself to a special meal, these mussels are sure to be a hit. Enjoy them as a snack or pair them with rice or vegetables for a complete and satisfying meal!