JAPANESE BAKED MUSSELS RECIPES

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JAPANESE-STYLE BAKED MUSSELS RECIPE - FOOD.COM



Japanese-Style Baked Mussels Recipe - Food.com image

This recipe was given to me by a dear friend. My husband often enjoys it and requests that I make it often.

Total Time 30 minutes

Prep Time 30 minutes

Yield 12 pieces, 4 serving(s)

Number Of Ingredients 13

1 garlic clove, minced
1 teaspoon gingerroot, minced
1/2 teaspoon lemon zest, minced
1/2 lemon, juice of
1 1/2 teaspoons wasabi, prepared
2 teaspoons white sugar
1 whole green onion, sliced fine
3/4 cup mayonnaise
3 tablespoons tobiko (flying fish roe)
1 teaspoon soy sauce
1/4 teaspoon sesame oil
12 mussels
panko breadcrumbs, Japanese bread crumbs

Steps:

  • Preheat oven to: Broil, top heat, 500°.
  • Prep ingredients: Ingredients are for about a dozen New Zealand Greenlipped, or two dozen Black Mussels. If using fresh: quickly saute in a hot pan with a touch of oil until they pop open. Remove from pan. Pull meat from mussels, slice into three pieces and place back into mussel half. If using precooked frozen, remove meat from mussel half, cut into three pieces and place back into mussel half. Arrange in a large baking pan, broiler safe.
  • For dressing and cooking: Combine all ingredients. Place about a tablespoon of dressing over each mussel half. Sprinkle with a little Panko. Broil until bubbly and lightly browned. Remove from baking pan and top with green onion.
  • Tobiko can be found in the freezer section at most asian markets.

Nutrition Facts : Calories 262.6, FatContent 18.3, SaturatedFatContent 2.9, CholesterolContent 95.5, SodiumContent 715.5, CarbohydrateContent 16.5, FiberContent 0.3, SugarContent 5.3, ProteinContent 9.4

CRUNCHY BAKED MUSSELS RECIPE | BBC GOOD FOOD



Crunchy baked mussels recipe | BBC Good Food image

This is a great little dish for entertaining as you can pre-cook and stuff the mussels several hours ahead of serving

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Side dish, Starter, Supper

Total Time 29 minutes

Cook Time 4 minutes

Yield Serves 4 as a starter or light main course

Number Of Ingredients 4

1kg mussel in their shells
50g toasted breadcrumb
zest 1 lemon
100g garlic and parsley butter (See 'Goes well with' below for the recipe)

Steps:

  • Scrub the mussels and pull off any beards. Rinse in several changes of cold water, then discard any that are open and do not close when tapped against the side of the sink.
  • Drain the mussels and put in a large pan with a splash of water. Bring to the boil, then cover the pan, shaking occasionally, until the mussels are open – this will take 2-3 mins. Drain well, then discard any that remain closed. Heat grill to high.
  • Mix the crumbs and zest. Remove one side of each shell, then spread a little butter onto each mussel. Set on a baking tray and sprinkle with crumbs. Grill for 3-4 mins until crunchy.

Nutrition Facts : Calories 301 calories, FatContent 22 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 11 grams protein, SodiumContent 1.06 milligram of sodium

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27/06/2014 · Mussels Topping. Combine the ginger, lemon zest, fresh lemon juice, wasabi, sugar, soy sauce, toasted sesame seed oil with the mayonnaise. Stir until smooth. Spoon about a tablespoon over each mussel in a half shell, and sprinkle with a bit of Panko crumbs.
From danapointfishcompany.com
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From rasamalaysia.com
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JAPANESE BAKED MUSSELS - EAT WITH EMILY
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From cookwithann.blogspot.com
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From cookingtoentertain.com
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