Baked Mussels with Mayo Recipe
Because mussels have a subtle, sweet flavor, less is more when it comes to baked mussels recipes. Just eight ingredients bring a zing of flavor to this seafood appetizer, which only takes 40 minutes to make.
Why We Love It
This baked mussels with mayo recipe is delicious and fresh thanks to the lemon juice and cilantro and popping with flavor from the crab yolk, spicy Lee Kum Kee Sriracha Mayo, and the sweet and chewy meat of the baked mussels themselves.
This is one of the simplest baked mussels recipes to prepare. Even if you were to double or triple the batch, it shouldn’t take more than an hour to cook this dish.
What You Will Need
Ingredients
- 18 mussels in shell
- 4 Tbsp. crab yolk
- 4 Tbsp. condensed milk
- some cilantro leaves for garnish
- 2 tsp. cracked black pepper
- 4 Tbsp. chopped cilantro stalks
- 3 Tbsp. lemon juice
Seasoning
- ¼ cup Lee Kum Kee Sriracha Mayo
Made with
Lee Kum Kee products
How to make it
-
Rinse mussels. Grill them with closed lids for 5 minutes until they start to open a little. Use a knife to pry open all the way and separate shells. Set aside.
-
In a small bowl, mix Lee Kum Kee Sriracha Mayo, condensed milk, black pepper, chopped cilantro stalks, lemon juice, and 2 Tbsp. of crab roe. Spoon the sauce onto the mussels (the whole half shell) and place them on the baking tray.
-
Put the mussels in the oven and bake at Broil setting for 3 minutes until golden brown on the surface. Garnish with remaining crab roe and cilantro.
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