Ingredients:

  • 2 lbs New Zealand Greenshell Mussels (frozen on the half-shell)
  • 0.5 cup Kewpie Mayonnaise
  • 2 tbsp Sriracha
  • 1 tbsp Masago or Tobiko
  • 1 tsp Toasted sesame oil
  • 1 tsp Rice vinegar
  • 0.5 tsp Garlic powder
  • 0.5 tsp Sugar
  • 1 stalk Green onion, thinly sliced
  • 1 tsp Furikake or toasted sesame seeds
  • 1 lemon, cut into wedges

Instructions:

  1. Thaw the mussels. Place the 2 lbs New Zealand Greenshell Mussels in a colander under cold running water. Note: This takes about 10 minutes; make sure they are fully defrosted to avoid a watery sauce.
  2. Dry the shells. Pat each mussel dry with a paper towel. This is crucial for ensuring the sauce sticks instead of sliding off.
  3. Mix the base. In a small bowl, combine 0.5 cup Kewpie Mayonnaise, 2 tbsp Sriracha, 1 tsp toasted sesame oil, 0.5 tsp garlic powder, 0.5 tsp sugar, and 1 tsp rice vinegar.
  4. Fold in the roe. Gently stir in 1 tbsp Masago until just combined.
  5. Prep the pan. Line a baking sheet with foil and arrange the mussels in a single layer.
  6. Apply the glaze. Spoon about 1 tablespoon of the mixture onto each mussel, spreading it to cover the meat completely.
  7. Broil high. Place the tray on the top rack of the oven under the broiler.
  8. Watch the sizzle. Broil for 5 to 6 minutes until the sauce is bubbling and charred with brown spots.
  9. Add freshness. Remove from the oven and immediately sprinkle with sliced green onion and 1 tsp Furikake.
  10. Serve warm. Plate them with lemon wedges and serve while the topping is still airy and hot.