Japanese Dynamite Mussels are one of my favorite appetizers of all time. Served on the half shell, these are baked to perfection in a rich, creamy, spicy Dynamite Sauce.
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I was first introduced to Japanese Baked Mussels from my time working at a local sushi restaurant. Nearly every customer would begin their meal with an order of Japanese Dynamite Mussels appetizer.
One of the perks of working at the restaurant was assisting the chef and learning the many recipes the sushi restaurant offered. This experience allowed me to develop this Baked Mussels recipe you can make at home.
What Type of Mussels Work Best for Dynamite Mussels?
For this baked mussels recipe, I use frozen New Zealand green-lipped mussels, also known as New Zealand greenshell mussels.
These are by far the most accessible variety and can be found at most grocery stores. They’re stored in the freezer aisle, usually in a 2 pound box.
The mussels come partially cooked on a half shell so they’re super easy to prepare.
New Zealand greenshell mussels are high in vitamins and minerals and have anti-inflammatory properties.
They’re also very low in calories, with only 90 calories in 6 mussels! I can eat about a dozen of these and not feel guilty.
Well, until I drench them in Dynamite Sauce and we all know what happens. It’s a good thing mussels begin as a low calorie food.
How to Make Japanese Dynamite Sauce
The mussels are baked in a spicy mayonnaise-based sauce called Japanese Dynamite Sauce. This is the same sauce used in Seafood Dynamite and often found baked or drizzled on top of sushi rolls.
It’s also used to dress spicy scallop hand rolls and poke bowls. It’s even used as a dipping sauce.
Baked or as is, Dynamite Sauce is so versatile and delicious on everything! If you can master this Japanese Dynamite Sauce, you’ll have yourself an arsenal of recipes at your fingertips.
All Japanese Dynamite Sauce recipes start with two base ingredients, mayonnaise and sriracha. Since this is a Japanese recipe, it makes sense to go with the ultimate king of mayo, Kewpie Mayonnaise.
If you've never tried Kewpie mayo, it’s incredibly creamy and eggy with a slight tang that’s balanced with a touch of sweetness. If you’ve had Kewpie mayo, you know there is no substitute.
The other star of the show is the ever popular and beloved Huy Fong Sriracha Hot Chili Sauce. One teaspoon is all we need in Dynamite Sauce but it packs a big punch.
For a milder version, feel free to go easy on the sriracha. You can also go the other way and add extra for more “dynamite!”
To tie the mayonnaise and sriracha together, we season the Dynamite Sauce with a bit of soy sauce and brighten it up with a touch of lemon juice.
And that, my friends, is the ultimate Japanese Dynamite Sauce recipe.
How to Make Baked Japanese Dynamite Mussels
Prep the greenshell mussels by thawing them out in a refrigerator overnight or submerging them in a bowl of water for about 30 minutes.
Every now and then you’ll find a “beard” which are the hair-like fibers that mussels use to anchor themselves to rocks or each other. The beards are not edible so snip them off to remove them.
Rinse the mussels and shells under cold water. Remove the meat from the shell as well as the adductor muscle.
This is the muscle that resembles a tiny scallop that holds the two halves of the shell together. The adductor muscle is tougher than the rest of the mussel but when prepared well, it is quite delicious.
Gently squeeze out any excess liquid in the mussels then pat dry with a paper towel. Too much liquid will make the Dynamite Sauce too runny.
Give the mussels a rough chop, into about 4 pieces and cut the adductor muscle in half crosswise to make it more tender.
In a mixing bowl, combine the mussels and the Dynamite Sauce ingredients (Kewpie mayonnaise, sriracha, soy sauce and lemon juice).
Stir in half of the masago and half of the scallions as well. Reserve the other half for garnish.
Give the ingredients a good mix. Dry the shells with a paper towel and line them on a baking sheet. Spoon the mixture into the shells.
Now they’re ready to bake. I like to use a toaster oven for this dish. The tight quarters work particularly well.
Set your toaster oven to broil at 400°F. A preheated oven set to broil on high will work as well. Be sure the mussels are 6-8 inches from the heat source.
Broil the mussels for 8-10 minutes. Keep an eye on them for the last couple of minutes. The sauce should be bubbling in the shells.
Remove from the oven when the mussels develop a nice golden color. Garnish them with the rest of the masago and scallions and serve immediately.
Can Japanese Baked Mussels Be Made Ahead of Time?
This Baked Mussels recipe is a great one for entertaining. Mix all the ingredients together and store it in the fridge along with the cleaned shells.
When you're ready to serve, preheat the oven or toaster oven then give the mixture a good stir.
Scoop the mussels mixture into the shells then give it a quick broil. Garnish then serve.
These Baked Dynamite Mussels cook up so quickly without any fuss, you'll have more time mingling with your guests!
My Japanese Baked Dynamite Mussels recipe is super simple and affordable, you’ll start questioning if they’re worth paying high prices for at your local sushi joint.
Looking for another Japanese restaurant appetizer to impress your friends? Agedashi Tofu is a nice complement.
Ingredients
- 1 dozen frozen New Zealand greenshell mussels on the half shell
- 2 tablespoon masago (smelt roe), reserve half for garnish
- 1 stalk scallions (only the green part), reserve half for garnish
DYNAMITE SAUCE
- ½ cup Kewpie mayonnaise
- 1 teaspoon sriracha
- 1 teaspoon soy sauce
- 1 teaspoon lemon juice
Instructions
- Thaw the mussels by submerging in water for about 30 minutes. Once they’re fully defrosted, remove any “beards” you find and give the mussels and shells a good rinse under cold water.
- Preheat your oven by setting it to broil on high. Set your oven rack 6-8 inches from the heat source. If you’re using a toaster oven, set it to broil at 400°F.
- Remove the meat and adductor muscle from its shell. Give the mussels a light squeeze to remove excess liquid. Chop the mussels into 4 pieces and slice the adductor muscle in half crosswise.
- In a bowl, combine the chopped mussels and Dynamite Sauce ingredients (Kewpie mayo, sriracha, soy sauce, and lemon juice). Mix in half of the masago and half of the scallions. Reserve the other half for garnish.
- Dry and line the shells on a baking sheet. Spoon the mixture into the shells.
- Broil the mussels in the oven or toaster oven for 8-10 minutes, until they’re golden with caramelized bits. Keep an eye on them for the last couple of minutes.
- Garnish with the remaining masago and scallions and serve immediately.
Jen Penn says
everything tasted great until I put it in my oven on broil. Only 7 minutes later I had to pull them out because they were completely black and burnt. Maybe baking them on 400 would be better, but it was very disappointing.
tsw says
Thank you for the feedback! I updated the recipe since not all ovens are created equal.
KV says
What I do is bake them for 7-8 minutes at 400f and then broil for the remaining couple of minutes or until they look good.
tsw says
I'm glad to hear of another method that works. Thank you for sharing!
Dadonda Maggett says
I read on another recipe that mussels will open baked on 400° foot ten minutes. Fact. I didn't have any fish eggs on hand but I did add an egg yolk to the mixture. You said Japanese mayo is a little eggy. Then I proceeded with the rest as written. Understand that I started bat 3am while packing for an eminent move. After cleverly adding ALL the pots and pans to the done list, I realized I was both hungry and deserved a treat. Thanks for a champion dish with awesome direction to use a toaster oven. This was incredible satisfying. It definitely was better than the local places where I live and I can't wait to make it again in my new home!
Daisy says
I like it a lot, but if you are using a japanese mayo that's a generic brand of kewpie. I recommend using a little bit of sugar to the mayo mixture or less soy sauce. I notice kewpie is sweeter compared to other Jap mayo brands.
Rach says
First time making it, and it did not disappoint. By far my favorite baked mussell recipe and it was so easy too. Good thing I tripled the recipe
lol. Thank you so much!
Amy says
Very yummy recipe to make. Thank you. I added some chopped ripe mango to the mayo mix for a little added sweetest. Delish!
tsw says
Thank you for the feedback! Happy you enjoyed this mussels recipe. ^_^
Jordan says
Can I used tobiko fish roe
tsw says
I've never tried it with tobiko before but it sounds like it would be great together. I will have to try that next time. The masago actually doesn't add much flavor to the baked mussels. It's the popping/crunchy texture that I love. Tobiko is similar in that regard but will have more crunch.
Gehrig Hanson says
Do I need full mussels or muscles in a half shell?
tsw says
These are on the half shell. Full shell mussels would work too. You can discard the other half of the shell since there wouldn't be enough to fill both shells.
Tami Wallace says
Hi, i'd love to try this. Do you use raw or precooked mussels?
tsw says
Hi Tami, I use frozen mussels on the half shell that come partially cooked.
VSB says
we don't have a broiler can we bake them?
tsw says
Yes, baking works as well. Bake it at 475°F for about 10 minutes and make sure to preheat the oven first.
Eduardo says
I would like to put sauce on top of the mussel and bake without chopping the mussel. Is this ok? Would it bake ok? Thank you!
tsw says
Hi Eduardo, yes it would work fine without chopping first. It will bake OK either way. I prefer to chop it up first because it's easier to eat and there's more surface area to coat the mussels in sauce. But either way works, I've made it both ways and it's always delicious!
Mariaha says
I am curious can I use this recipe on clams ? I always go to Chinese or Asian buffets an my fav things are the clams ! I can’t find the recipe anywhere! HELP ! I never tried a mussle an I want to try this wit clams
tsw says
Hi Mariaha! I've never tried it with clams but it sounds like it would be worth a try. From my experience, the ones served at Chinese/Asian buffets are always mussels.
Tina says
Can the mussel/sauce mixture be prepared beforehand? How long can it be stored before putting into the shells for baking. Thank you!
tsw says
Hi Tina! Yes, the mixture can be prepared ahead of time. Stored in the fridge for a couple of days is perfectly fine.
Trang says
I have been looking for a good mussels recipe. Thanks for sharing.
Ash says
yummy! I love this.
Tina says
Sounds so good!!!
Chel says
hey, this was yummy! however, when I mixed it with the mussels it was very watery and the flavored mayonnaise water ran out of the shells and pooled on the bottom after it was fully baked. Delicious, but visually unappealing. Any advice on how to fix it? I feel maybe the extra liquid from the soy sauce and lemon juice made it a bit runny.
tsw says
Hi Chel, it sounds like maybe the mussels released some liquid while cooking. Next time, try giving the mussels a gentle squeeze to remove the excess liquid and pat dry with paper towels. You can also omit the lemon juice from the sauce. Instead, squeeze some lemon juice over the baked mussels prior to garnishing. Hope this helps!
jklase says
Made your mussels recipe several times already. So happy I found it. My DH asks for this all the time. Costco sized mussels doesn't last long in my house.
Kelsey M. says
H! I made this and it turned out fantastic. Thank you for sharing. I will be making this again tomorrow.
User says
R the mussels still alive when their pulled from shell?
tsw says
Hello User! The mussels we use are frozen and have been partially cooked.
Mariya says
I doubled the Sriracha for extra spice. Very good thank you.