Cheese-Mayo Baked Mussels (Mussels Dynamite)
Published May 08, 2018
Updated Nov 21, 2024
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Cheese-Mayo Baked Mussels - Baked mussels with cheese-mayo or mussels dynamite is so delicious. Easy recipe with cheese, mayonnaise, mussels and you'll have the most amazing appetizer ever.
Cheese, mayonnaise and seafood pair so well together and they are perfect match made in food heaven. I especially love it with shellfish such as green mussels.
Frozen green mussels (imported from New Zealand) are topped with the rich, creamy, cheese mayonnaise sauce and then baked. When they are out of the oven, I love topping them with some Japanese fish roe or tobiko so every bite is also bursting with the wonderful flavors of the tabiko. Ah….so yummy.
These mussels are also called Mussels Dynamite and often served as an appetizer at Japanese restaurants or at Japanese seafood/sushi buffets. There is another similar dish called Shrimp Dynamite and I have the recipe.
Every time I see these two items on the menu, I just have to pick them up and indulge myself in the creamy deliciousness.
Green mussels are readily available at the frozen section of many supermarkets, so you can make this Japanese appetizer in a jiffy.
With the Labor Day weekend just a week away, you can serve this cheese-mayo baked mussels or mussel dynamite as an appetizer with your regular BBQ and meats. I am sure your guests would love you forever for pampering them with this utterly mouthwatering recipe.
For more dynamite recipes, check out my Seafood Dynamite recipe!
Ingredients
- Green muscles
- Mayonnaise
- Parmesan cheese
- Lime juice
- Chili sauce
- Sugar
- Tobiko fish roes
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1. Preheat the oven to 350°F (180°C). Clean and rinse the mussels, then pat them dry with paper towels.
Step 2. In a small bowl, combine all the remaining ingredients except the tobiko fish roes and mix well.
Step 3. Lay the mussels on a tray lined with a baking sheet or aluminum foil. Top each mussel with about 1/2 tablespoon of the cheese-mayo mixture
Step 4. Bake the mussels for about 20 minutes, or until the surface becomes golden brown. Remove from the oven, top with some tobiko fish roes, and serve warm.
Frequently Asked Questions
This recipe is only 367 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Cheese-Mayo Baked Mussels (Mussels Dynamite)
Ingredients
- 12 green mussels on half shells, frozen
- 6 tablespoons mayonnaise
- 2 tablespoon Parmesan cheese, grated
- 1/2 teaspoon lime juice
- 1/2 teaspoon chili sauce, Sriracha
- 1 teaspoon sugar
- 1 tablespoon tobiko fish roes
Instructions
- Set the oven to 350°F (180°C) and preheat. Rinse the mussels thoroughly, then dry them with paper towels.
- In a small bowl, combine all the remaining ingredients, except for the tobiko fish roe, and mix well.
- Lay the mussels on a tray lined with a baking sheet or aluminum foil. Top each mussel with about 1/2 tablespoon of the cheese-mayo mixture.
- Bake the mussels for about 20 minutes, or until the surface turns golden brown. Remove from the oven, top with some tobiko fish roe, and serve warm.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I haven’t had mussels in such a long time and I would never have thought to make them this way! Thanks for sharing!
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I haven’t had mussels in such a long time and I would never have thought to make them this way! Thanks for sharing!
You can use fresh local green lip mussels if you can find them. No need to boil them!
1. Scrub the mussels clean
2. Put them in the fridge for a couple of hours to kill them. The shells will open a litle
3. Insert a small sharp knife along one side of the shell to cut the muscle for closing the shell.
4..Open the mussel and remove the top shell.by cutting the hinge.
5, Use a pair of scissors to remove the “beard”, Wash if neccessary
6,Add the blended ingredients and bake @180C for 12 minutes
Thanks for the tip yummy!
Although I am a big fan, Bee, sorry, but this recipe makes no sense – are the mussels pre-steamed ? – if not, how on earth can you top them with cheese and mayo when they are still closed? If they are pre-steamed, then 25 minutes baking is absurd – only a couple of minutes to melt the cheese, surely….. Bee: can you clarify all this, because as written now, the recipe is very hazy indeed.
Maria – where do you live? For this kind of mussels, you can purchase them frozen half shells, there is no need to steam or pre-cook the mussels. They are very commonly found where I live. In any case, I updated the recipe to be clearer.
Can the fresh local green lip mussels be used instead of the imported ones?
Yes you can but you have to cook them first and then add the mayo and then baked. By then they will be over-cooked.
Try adding a few dots of siracha or another chilli sauce on top with the row.
OMG! I made a vegan version of this with zucchini and Veganaise, and it was super good! In place of roe I used some daiya pepperjack “cheese. I am going to share this recipe with my friends who eat meat :D Such a great creamy taste!!!
That’s great. Zucchini sounds great!
Yum! Sounds addictive. I love mussels and mayo separately, but don’t think I’ve had them together before.
Hi, great recipe..but bake for no more than 12 mins as if you bake for 25-30 mins wow! you will totally overcook the mussels and they will be unedible…remember mussels do not take long to cook.. think of it if you cook a thick steak for 25-30 mins it would be well over done and mussels are 1 40th the size. enjoy
Bee: If frozen mussels are used, do you thaw them first?
That’s my question too. The mussels I can get are whole (both sides of the shell) and frozen, and uncooked. So, do we need to boil or steam them to open em up before we slather them w the mayo/cheese sauce and bake them?
Yes, you will need to steam or boil to open them before the cheese mayo topping.