These Asian inspired baked mussels are great for cocktail hour or simple get togethers. They only take 5 minutes to bake (but of course longer if you need to prep and clean them)
Course Appetizer, Tapas
Cuisine Asian, California Fusion
Keyword Asian baked mussels, Baked Mussels, Shellfish
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
1kgMusselswith the shell
1cupmayonnaisestore bought or homemade
2tbspThai Sweet Chili Sauce
1tspRed Chili Flakes
1/2tspBlack Pepperfreshly cracked
Preheat your oven to 200 Celsius. Take your mussels and put them in boiling water for 2 minutes, just to open the shell (yes this also cooks them just enough). Strain and put into a bowl of cold water.
Clean your mussels by removing the mussel from the shell, ripping away the beard, any algae, and the foot (optional). Set the mussels in a bowl of lightly salted water.
Clean the shell by scraping off the adductor muscle (hard white bit) and then put half the shells on a foil lined baking tray.
Put the cleaned mussel meat back into the half shell.
Make the sauce by mixing together all the rest of the ingredients. Spoon the mixture over the half shelled mussels in a sort of dome form.
Put the tray into the top rack of your oven (or broiler if you have it) for 5 minutes. You want to blacken the mayonnaise mixture just slightly.
Remove and serve.
If you want you can add a tsp of fish sauce to the mayonnaise mixture and leave out the salt completely.