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Baked Mussels in Dynamite Sauce - A Recipe (w/ photo)

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I just don't know.





Here's my recipe:

2 dozen New Zealand green lip mussels (frozen or alive)
A pinch of Hon Dashi pellets
1 tablespoon of half and half
3/4 cup Kewpie Mayonnaise
1 teaspoon of Sriracha
1 tablespoon of masago (smelt roe)

Pre-heat your broiler or toaster oven to 350 degrees.






Then add the Sriracha and fully incorporate it into the sauce.





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


Serve immediately.

Link: http://elmomonster.blogspot.com/2005/...

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  1. j
    JK Grence (the Cosmic Jester)

    The dynamite in the name comes from the Sriracha sauce. More than a couple of people blanch at the thought of mayonnaise as a sauce instead of as a sandwich condiment, so the dynamite sauce would be a better selling name, too.

    Link: http://thecosmicjester.blogspot.com

    1 Reply
    1. re: JK Grence (the Cosmic Jester)

      I just had a flashback, someone told me once that the best mussels they ever made were baked with Campbells cream of mushroom soup, thinned out with something, sounds like an American version of this!

    2. Help! What is hon dashi and Sriracha sauce? Can I get them at Ranch 99 in Irvine?

      2 Replies
      1. re: MzMaggie


        Yes you can get both Hon Dashi and Sriracha at Ranch 99 in Irvine. That was in fact, where I got them.

        In my blog, I hyperlinked all of the ingredients that were foreign.

        Sriracha is a Vietnamese bottled hot sauce. I use it for spicing up banh mi, even just as a dipping sauce for egg rolls.

        Hon Dashi is dried soup base made of bonito fish pellets. You use it to make tempura dipping sauce as well as miso soup. Quite handy to have in the kitchen.

        But here are the pictures of Hon Dashi and Sriracha so that you know what to look for.

        Here's a pic of Sriracha. Hon Dashi to follow.

        Link: http://elmomonster.blogspot.com

        Image: http://www.huyfong.com/images/srirach...

        1. re: elmomonster

          Here's a pic of the Hon Dashi box.

          As a side note, I've seen some recipes for Mussels Dynamite that do not use Hon Dashi, so it's conceivable that it will taste good even without it, especially since you end up only using a pinch for this recipe.

          But I haven't made it without it, and Hon Dashi is gosh darned indispensable for making my own miso soup and other Japanese broths that it's always in my kitchen.

          Link: http://elmomonster.blogspot.com

          Image: http://images.amazon.com/images/P/B00...

      2. Actually, it tastes better if you add some *very* finely chopped garlic to the mix. Also, brush on some teriyaki on the top very lightly before you bake to give it a nice brown color.

        The reason why it's called dynamite is because the masago eggs make a popping sound when they cook inside the oven.