- 3 dozen mussels, about 1 1/2 pounds
- 1/4 cup sake
- 3/4 cup Kewpie mayonnaise
- 2 teaspoons Sriracha sauce
- 1 teaspoon light soy sauce
- 1 teaspoon ponzu sauce or lime juice
- 1/2 teaspoon mirin
- 3 tablespoons orange tobiko
- 1 tablespoon finely chopped green onions
- 2 tablespoons Cajun Caviar or other black tobiko, for garnish
In a high sided saute pan or sauce pan with a lid over medium-high heat, add the sake and the mussels and cover with the lid. Steam the mussels until all of the shells pop open, about 2 to 3 minutes. Using a slotted spoon transfer the mussels to a bowl and discard the liquid. Detach the top shell of the mussels and discard. Transfer the mussels still attached to the bottom half of the shell to a baking sheet lined with coarse or rock salt.
Preheat the broiler in the oven and arrange the oven rack as closer to the broiler as possible.
In a small bowl combine the mayo, Sriracha, soy sauce, ponzu, mirin and tobiko and mix well. Spoon about 1 teaspoon of the sauce over each mussel.
Transfer the baking sheet to the oven and broil the mussels until the sauce begins to bubble around the edges about 1 to 1 1/2 minutes. Remove from the oven and cool slightly. Garnish with the Cajun Caviar or black tobiko and green onions and serve immediately.
Grilled Stuffed Mussels
Peanut Miso Dressing
Cold Soba Noodles with Shrimp and Peanut Miso Dressing
Clams in a Thai-Style Coconut Lemongrass Broth
Thai-Style Grilled Chicken with Lemongrass-Kumquat Chutney
Stir Fried Udon Noodles with Pork and Wild Mushrooms
Black-eyed Pea Hummus
Mango and Roasted Pepper Salsa
Muffaletta-Style Deviled Eggs