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Asian baked mussels broiled with mayonnaise and thai sweet chili sauce
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Asian Baked Mussels

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 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 18 mussels
Cost $5


  • Baking Tray


  • 1 kg Mussels with the shell
  • 1 cup mayonnaise store bought or homemade
  • 4 cloves Garlic minced
  • 2 tsp Worcestershire Sauce
  • 2 tbsp Thai Sweet Chili Sauce
  • 1 tsp Red Chili Flakes
  • 1/2 tsp Black Pepper freshly cracked
  • 1 pinch Salt to taste


  • 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.