Baked Green Mussels with a Chili Aioli
Dynamite mussels are a common appetizer at Japanese and sushi restaurants. They are normally made with green mussels on the half shell, topped with a spicy chili mayonnaise mix, and baked to golden perfection. They are super easy to make, so skip the high restaurant prices and whip up a batch of these at home! You can make 6 mussels to serve two as an appetizer, or you can make a large batch and just have them as a meal!
The sauce used to top the mussels is a mixture of Japanese mayo and Sriracha chili sauce. If you’ve ever had a sushi roll topped with “spicy mayo,” then you’ve had this sauce. This spicy mayo is so versatile that I make a large batch of it and store it in a squeeze bottle in my fridge. For anything that calls for regular mayo, you can substitute spicy mayo and it will be infinitely better. It still has the sweetness of mayo, but it has a spicy kick at the very end. I eat it with burgers, sweet potato fries, sushi, takeout chinese, and anything else I can think of.
If you haven’t heard of Sriracha chili, then you’ve been living under a rock. Sorry. Sriracha has developed a cult following within the last few years because of it’s versatility – it is spicy, but it doesn’t have that vinegary taste that other hot sauces (like Tabasco) do, so it doesn’t overpower your dish with that vinegar taste. It’s so popular that The Oatmeal wrote an Ode to Sriracha and a search for “Sriracha” on Food Gawker yields results for everything from burgers, to wings, to bloody marys.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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