Baked Mussels Recipe with Sriracha Mayo
This baked mussels recipe with Lee Kum Kee Sriracha Mayo is an easy and tasty way to give mussels an extra punch of flavor.
These start on the grill before getting coated with a flavorful dressing that stars Sriracha Mayo and crab roe as the leading flavors. Spicy and packed with umami, this is a great recipe for a quick summer meal!
What You Will Need
Ingredients
- 18 mussels in shell
- 4 Tbsp. crab roe
- 4 Tbsp. condensed milk
- some cilantro leaves for garnish
- 2 tsp. cracked black pepper
- 4 Tbsp. chopped cilantro stalks
- 3 Tbsp. lemon juice
Seasoning
- ¼ cup Lee Kum Kee Sriracha Mayo
Made with
Lee Kum Kee products
How to make it
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Rinse mussels. Grill them with closed lid for 5 minutes till they start to open a little. Use knife to pry open all the way and separate shells. Set aside.
-
Put Lee Kum Kee Sriracha Mayo into a bowl and stir evenly with all other ingredients (save 2 Tbsp. of crab roe for garnish), then put the sauce on the mussels (the whole half shell) and place all of them on the baking tray.
-
Put mussels in oven and bake at Broil setting for 3 minutes till golden brown on the surface. Garnish with remaining crab roe and cilantro.
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