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)

Servings: 18 mussels

Author:

Prep Time
10 minutes

Cook Time
5 minutes

Total Time
15 minutes

Course:

Appetizer Tapas

Cuisine:

Asian California Fusion

Keywords:

Shellfish Asian baked mussels Baked Mussels

🧂 Ingredients

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

Instructions

1 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.
2 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.
3 Clean the shell by scraping off the adductor muscle (hard white bit) and then
put half the shells on a foil lined baking tray.
4 Put the cleaned mussel meat back into the half shell.
5 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.
6 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.
7 Remove and serve.