Pacifica Seafoods Ltd, New Zealand. NZ Greenshells mussels, rock lobster, wetfish and processing

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New Zealand Greenshell™ Mussels with Dynamite Sauce

mussels_picIngredients

  • 24 New Zealand Greenshell™ Mussels (1/2 shell)
  • 1 pinch Hon Dashi pellets
  • 1 tsp Half and Half (half milk and half cream)
  • 1/2 cup Kewpie Mayonnaise (Japanese mayonnaise)
  • 1 tsp Sriracha (chilli sauce)
  • 1 tsp Masago (smelt roe)

Method

To prepare the sauce, first drop a pinch of the Hon Dashi pellets in a medium bowl and dissolve completely with the half and half. Then add the Kewpie mayo. Combine the mixture with a spoon until smooth. Then add the Sriracha and fully incorporate it into the sauce.

Taste test here. If you would like the sauce to be hotter, add a little more Sriracha. If you want it to be milder, add a few squirts of Kewpie mayo. If you think you've added too much mayo, you can thin the mixture slightly with a few drops of half and half. The consistency and viscosity of the sauce should be like pancake batter or a softened milk shake.

Add the masago and stir slowly to distribute it evenly into the sauce. Spoon the sauce over each mussel. Put just enough to cover the meat completely.

Place the mussels under the broiler or toaster oven to cook.

Check frequently and rotate the pan occasionally to even out the browning and compensate for hot spots. Cook until the sauce bubbles and gets golden brown with a few dark spots forming. The total cooking time should not exceed 15 minutes. Serve immediately.