One of my favorite Japanese restaurants has these amazing baked green mussels that everyone can’t seem to get enough of. I’ve recreated their recipe with my own twist & I hope that you’ll enjoy them as much as my family does. They’re a wonderful appetizer dish you can bring to a small dinner or to enjoy at home whether you’re entertaining multiple guests or just yourself. If you love the heat, double up on that Sriracha!Print
- 12 New Zealand green mussels, rinsed & thawed
- 6 sticks of imitation crabmeat
- 1 Tbsp Togarashi Ichimi (Japanese red pepper flakes)
- 1/4 cup Kewpie Mayonnaise
- 3 Tbsp masago
- 3 sprigs of scallions, rinsed & chopped
- 3 Tbsp black or white sesame seeds
- 1 Tbsp ponzu sauce
- 1 tsp sesame oil
- 1 tsp Sriracha (optional)
- 1 tsp paprika or cayenne pepper (optional)
- Preheat oven at 350º F.
- Slice imitation crabmeat into 1/2 inch (1-ish cm) pieces. Press your finger against the white meat so that the crabmeat breaks apart into tiny strings. Place the crabmeat in a mixing bowl.
- Add the remainder of the ingredients & half of the scallions into the mixing bowl with the crabmeat. Mix well.
- Line a large cookie sheet with two sheets of parchment paper. Place the mussels on the sheet, making sure not to stack the mussels on top of one another.
- Spoon the crabmeat mixture on top of the mussels. Pack the crabmeat on well, but be sure not to pack too much on so that you’ll have enough for each mussel.
- Sprinkle on the remaining scallions. Extra sesame seeds won’t hurt either & they’re good for you! Bake for 10 minutes & then broil on high for about 3 minutes. When removing from the oven, let it cool down for a few minutes before enjoying!
- Category: Appetizers
- Method: Baked, Broiled
- Cuisine: Japanese
- Serving Size: 4
- Calories: 234
- Sugar: 1
- Fat: 17
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 7
- Protein: 13
- Cholesterol: 33
Keywords: baked, green mussels, seafood, pescetarian, broiled, Japanese, appetizers, mussels