Dynamite Mussles w/ Panko Crust
Pre-boil your mussels.
Mix the cold mussels with the ingredients for the sauce.
Scoop the mussel mixture back in the shell.
Add some Panko breadcrumbs for extra crunch.
Bake until golden brown and crunchy.
Serve immediately and enjoy!
Note: The Spiced Chickpea teamed up with Mosselen. zo uit Zeeland for this sponsored recipe. In need of more mussel inspiration then check out my Onion & Mussels Bhaji's or Gochujang Mussels w/ Linguine.
Dynamite Mussles w/ Panko Crust
- Prep: 25 min
- Total: 45 min
Fish
Ingredients
NOTE: This recipe serves 2 people.
- 1 kg Zeeland mussels (pre-boiled/cooked)
N.B: read HERE how you can pre-boil the mussels
- ¼ cup Kewpie mayo (Japanese mayo) or your favorite mayo
- 1 tsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp soy sauce
- 1 tsp Sriracha (substitute for ketchup or BBQ sauce if you don't like spicy)
- 4 tbsp Panko breadcrumbs (mix this with 2 tbsp olive oil)
- 3 tbsp grated Mozzarella (optional and can be mixed in with your Panko)
- salt & pepper to taste
For garnish:
- parsley / spring onion (finely chopped)
Instructions
- Pre-boil/cook the mussels, let them cool down a bit and remove them from their shells. Save the shells for later.
- Dab the mussels with some kitchen paper and cut them into small pieces.
- Mix all the ingredients for the sauce and add it to the mussels. Mix well.
- Spoon the mussel sauce into the shell and place it on an oven tray lined with baking paper.
- Throw some more Panko breadcrumbs on top and bake them in the oven at 200C or 400F (depending on your oven) until they're golden brown (3-5 min)
- When the mussels are baked, garnish them with some finely chopped spring onion or parsley. Serve immediately and enjoy with a some white wine or a cold beer!
TIPS:
- Make your baked mussels even fancier by putting some salmon eggs on top.
- Add Mozzarella to your Panko breadcrumbs to give them a cheesy finish.
If you make my recipes tag me in them and use #thespicedchickpearecipes. I'd like to see what you made.