Before you decide to ask, I do not know why this dish has got the word dynamite inside it. Maybe Mussels Baked inside a Mayo-Based Sauce doesn't roll from the tongue as nicely. Maybe it's because no conventional adjectives can perform this dish justice. Maybe Jimmy Master purchased it in a sushi joint one evening and announced These baked mussels are DY-NO-MIITE!
I simply don't know.
What I know is that this: this stuff are ridiculously fast and simple to create.
Will no longer I spend up to $10 for two main pieces inside my local sushi restaurant. I bake 24 at any given time now making a whole meal from it with grain and a few stir fried vegetables.
I'd imagine I'd get lots of adulation basically ever made a decision to serve them as hor'd oeuvres at a cocktail party.
Whatever way you serve it, I'm prepared to bet your loved ones and visitors will gush at just how the dynamite sauce, creamy and tangy with a little chili heat, perfectly compliments the briny mussels.
Here's my recipe:
Ingredients:
2 dozen Nz eco-friendly lip mussels (frozen or alive)
A pinch of Hon Dashi pellets
1 tablespoon of half and half
3/4 cup Kewpie Mayonnaise
1 tablespoon of masago (smelt roe)
Directions:
Pre-heat your broiler or toaster to 350 levels.
If using live mussels, cover and steam inside a basket or colander over boiling water just before the mussels pop open (chuck any that remain closed they're dead). Then take them of heat immediately. Discard the covering not attached to the meat and arrange the mussels around the half covering, meat side up, on the foil-lined baking pan.
Don't use a cookie sheet because you will see getting away juices.
If you work with frozen mussels (that are usually pre-cooked), simply arrange the mussels in the same manner around the baking pan. The mussels will defrost slightly when you place the sauce together.
To organize the sauce, first drop a pinch from the Hon Dashi pellets inside a medium bowl and dissolve completely using the half and half.
Adding the Kewpie mayo. Combine the mix having a spoon until smooth.
Adding the Sriracha and fully incorporate it in to the sauce.
Perform a taste test here. If you'd like the sauce to become hotter, add a bit more Sriracha. If you would like so that it is milder, give a couple of squirts of Kewpie mayo. If you feel you've mixed in much mayo, you are able to thin the mix slightly having a couple of drops of half and half.
The consistency and viscosity from the sauce ought to be like pancake batter or perhaps a softened milk shake.
When you've arrived at this stage, add some masago and stir gradually to distribute it evenly in to the sauce.
Then spoon the sauce over each mussel. Put sufficient to pay for the meat completely.
Put the mussels underneath the broiler or toaster to prepare.
Check frequently and rotate the pan from time to time to balance out the browning and make amends for locations. Prepare before the sauce bubbles and will get golden brown having a couple of brown spots developing. The entire cooking shouldn't exceed fifteen minutes.
