For anyone else missing the sushi bar something fierce, this one’s for you. Pretty much every sushi bar near me has some variant of these mussels. You’ll see them referred to as mussels yaki, charred mussels, or baked mussels. Then the topping options create an even broader range. but no matter what you call them or put on top, these tamgy, creamy, and slightly crunchy appetizers are addictive as can be.
- 1 lb mussels, rinsed and scrubbed of grit
- Kewpie mayonnaise-the amount depends on how big your mussels are so I don’t have an exact measurement
All of these are optional, but mix and match to your heart’s content
- Chopped avocado
- Imitation crab meat
- Tobiko/masago/whatever roe
- Eel sauce
- Sliced dark green part of a green onion
- Julienned nori
- Sesame seeds
Preheat a broiler to high, and get a foil lined baking sheet ready
In a large pot bring one cup of water to a boil. Add in your mussels, reduce the heat to medium, and simmer to steam the mussels open, about 3-5 minutes. Discard any mussels that remain shut.
Pull the top shell off of each mussel. Take the mussels out of their shells, cut them into halves or thirds depending on their size, and put back in the shells.
Line all of the mussels up on your baking sheet. Fill the shells and coat the mussels with the mayonnaise. The fuller the shell is the better this turns out.
Put them in the oven to broil. Depending on your oven this should take about 5-10 minutes. You want the tops of them to be thoroughly browned. Plate the mussels and top anyway you’d like, or not at all.