How to make Dynamite Baked Mussels

If you’ve ever dined at a Japanese sushi restaurant, you may have seen Dynamite Baked Mussels on the menu. These mussels are baked to golden, bubbly perfection, smothered in a creamy, spicy mayo sauce, and topped with crunchy panko and masago for an irresistible bite. They’re rich, umami-packed, slightly spicy, and loaded with flavor—the ultimate appetizer for seafood lovers!

What’s even better? They’re super easy to make at home. With just a handful of ingredients, you can whip up restaurant-quality baked mussels in less than 30 minutes! This recipe is perfect for a dinner party, a sushi night at home, or when you just want a fancy yet effortless seafood dish.

Servings, Prep & Cook Time

• Servings: 2-4 (makes 12 mussels)
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes

Ingredients

For the Mussels:

• 1 dozen green mussels, cleaned and cut in half (on the half shell)

For the Spicy Dynamite Sauce:

• ½ cup Japanese mayo (Kewpie)
• 2 tsp Sriracha
• 2 tsp rice vinegar
• 1 tsp sugar
• ½ tsp light soy sauce
• 1 tbsp lemon juice
• 2 tbsp masago (fish roe)

For Topping:

• 1½ cups panko bread crumbs
• 1-2 stalks green onions, sliced thinly
• Extra masago for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). If using a broiler for extra crispiness, you can preheat it in the last few minutes.

Step 2: Prepare the Mussels

1. If using frozen mussels, thaw them completely and drain any excess liquid. Cut off the shell and in half.
2. Arrange the mussels on a baking sheet lined with parchment paper or foil for easy cleanup.

Step 3: Make the Spicy Mayo Sauce

1. In a mixing bowl, combine Japanese mayo, Sriracha, rice vinegar, sugar, soy sauce, lemon juice, and masago.
2. Whisk everything together until smooth and creamy. Adjust the heat level by adding more or less Sriracha.

Step 4: Assemble the Mussels

1. Spoon about 1 teaspoon of the spicy mayo mixture onto each mussel—enough to cover the top but not overflow.
2. Sprinkle panko bread crumbs generously over each mussel for a crunchy topping.

Step 5: Bake Until Golden

1. Place the tray in the preheated oven and bake for 12-15 minutes, or until the tops are golden brown and bubbly.
2. For extra crispiness, switch to broil for the last 2 minutes, but keep an eye on them to prevent burning.

Step 6: Garnish & Serve

1. Remove from the oven and let them cool for 1-2 minutes.
2. Sprinkle with sliced green onions, masago and serve immediately!

Troubleshooting & Tips

✅ Why are my mussels watery?

• If using frozen mussels, make sure they are completely thawed and drained before baking. You can also pat them dry with a paper towel to remove excess moisture.

✅ Why isn’t my topping crispy?

• The broiler step is key for crispiness! If your panko isn’t browning, try brushing it lightly with melted butter before baking.

✅ Can I make this ahead of time?

• Yes! Assemble the mussels and store them in the fridge for up to 6 hours before baking. When ready to serve, bake as directed.

✅ What if I can’t find Japanese mayo?

• Regular mayo works, but Kewpie mayo has a richer, slightly tangy flavor that makes the sauce extra delicious.

✅ Can I air fry instead of bake?

• Absolutely! Air fry at 375°F for 8-10 minutes or until the tops are crispy and golden.

Pairing Suggestions

Dynamite Baked Mussels are great on their own but pair well with:

• Sushi or Sashimi – Serve as an appetizer for sushi night!
• Garlic Butter Rice – The rich, creamy sauce goes perfectly with a side of rice.
• Edamame or Seaweed Salad – A fresh, light side balances out the richness.

Final Thoughts

If you love restaurant-style Dynamite Mussels, this recipe is a must-try! The creamy, spicy mayo, crunchy panko, and umami-packed mussels make an irresistible bite that’s so easy to make at home.

Try it out and let me know how it turns out! 😊🍣🔥

Dynamite Baked Mussels

Recipe by Jen H. DaoCourse: RecipesCuisine: asian, japaneseDifficulty: easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Ingredients

• For the Mussels:

• 1 dozen green mussels, cleaned and cut in half (on the half shell)

• For the Spicy Dynamite Sauce:

• ½ cup Japanese mayo (Kewpie)

• 2 tsp Sriracha

• 2 tsp rice vinegar

• 1 tsp sugar

• ½ tsp light soy sauce

• 1 tbsp lemon juice

• 2 tbsp masago (fish roe)

• For Topping:

• 1½ cups panko bread crumbs

• 1-2 stalks green onions, sliced thinly

• Extra masago for garnish

Directions

• Preheat the Oven
  Preheat your oven to 375°F (190°C). If using a broiler for extra crispiness, you can preheat it in the last few minutes.
• Prepare the Mussels
  If using frozen mussels, thaw them completely and drain any excess liquid. Cut the mussels off the shell and in half.
  
  Arrange the mussels on a baking sheet lined with parchment paper or foil for easy cleanup.
• Make the Spicy Mayo Sauce
  In a mixing bowl, combine Japanese mayo, Sriracha, rice vinegar, sugar, soy sauce, lemon juice, and masago.
  
  Mix everything together until smooth and creamy. Adjust the heat level by adding more or less Sriracha.
• Assemble the Mussels
  Spoon about 1 teaspoon of the spicy mayo mixture onto each mussel—enough to cover the top but not overflow.
  
  Sprinkle panko bread crumbs generously over each mussel for a crunchy topping.
• Bake Until Golden
  Place the tray in the preheated oven and bake for 12-15 minutes, or until the tops are golden brown and bubbly.
  
  For extra crispiness, switch to broil for the last 2 minutes, but keep an eye on them to prevent burning.
• Garnish & Serve
  Remove from the oven and let them cool for 1-2 minutes.
  Sprinkle with sliced green onions, masago and serve immediately!

Recipe Video