Click link for the recipe (Less the breadcrumbs) >> Mussels Baked In Dynamite Sauce
Showing posts with label Mussels. Show all posts
Showing posts with label Mussels. Show all posts
April 29, 2011
Mussels Baked in a Dynamite Sauce - Bread Crumb Topping
My contribution to the spring potluck was Dynamite Mussels. I make this dish too much I think (only because it's easy and good). The difference in this batch compared to the ones I've made before is the panko bread crumb crust - which turned out nicely for some added texture.
Click link for the recipe (Less the breadcrumbs) >> Mussels Baked In Dynamite Sauce
Click link for the recipe (Less the breadcrumbs) >> Mussels Baked In Dynamite Sauce
November 8, 2010
Mussels Baked in a Dynamite Sauce
I mentioned before in a previous post that my first time ever eating this dish was during my visit to Florida in September 2009. My niece, Mai, made it one night and it was really good. A little too spicy for me, but still good. Mai, if you're reading this, thanks for introducing this dish to me!
Not sure why I haven't posted this yet, after all the times I've made it. Lien visited this weekend and wanted to try it, so here is the latest batch and the one I like the most of all the ones I've made.
Defrost and clean a box of frozen cooked mussels on the half shell. Checking for and removing any beards.
After you clean them, flip them over into a colander/draining basket and let drain for about 5 minutes.
Meantime, prep: minced garlic, finely chopped shallots, and finely chopped imitation crab meat.
Remove the mussels from the shells.
Cut the mussels into small pieces.
Add: Kewpie Mayo, Sriracha hot sauce, the garlic, shallots, and imitation crab meat. Season with soy sauce, salt, and pepper. Mix well.
Line a cookie sheet/baking dish with aluminum foil. Fill the half shells with the mussel-mayo mixture and place it on the baking sheet. Bake at 350 until bubbly (15 Minutes) and then broil low for another 2 minutes.
Serve. Makes a great party dish!
Not sure why I haven't posted this yet, after all the times I've made it. Lien visited this weekend and wanted to try it, so here is the latest batch and the one I like the most of all the ones I've made.
Defrost and clean a box of frozen cooked mussels on the half shell. Checking for and removing any beards.
After you clean them, flip them over into a colander/draining basket and let drain for about 5 minutes.
Meantime, prep: minced garlic, finely chopped shallots, and finely chopped imitation crab meat.
Remove the mussels from the shells.
Cut the mussels into small pieces.
Add: Kewpie Mayo, Sriracha hot sauce, the garlic, shallots, and imitation crab meat. Season with soy sauce, salt, and pepper. Mix well.
Line a cookie sheet/baking dish with aluminum foil. Fill the half shells with the mussel-mayo mixture and place it on the baking sheet. Bake at 350 until bubbly (15 Minutes) and then broil low for another 2 minutes.
Serve. Makes a great party dish!
November 23, 2009
Mussels on the Menu
For as long as I can remember, dinner is prepared almost every night at our house. Only on days where the folks are invited to a relative's home, Mom made a pot of Pho to last the entire day, or we dine out do we not cook. Dining out as a family is pretty rare though and usually happens only on birthdays, celebrating employment or college acceptances, bidding a family member a farewell before they head off to some distant place, or any other excuse we can come up with.
Mom used to do all the cooking, but when work required her to come home too late, older sisters Lien and Phuong (12 or 13 yrs. old at the time) had to step up. I joined in a couple years afterwards. The brothers can cook as well, but mostly - its just us sisters. We almost always eat together during dinner, but that doesn't happen to much now-a-days since everyone's schedule is so different. When we do sit down together, like tonight, it's very enjoyable.
Tonight's Dinner was delicious.
Ca Hap (Steamed Fish): Spicy Ginger, Garlic, and Scallion Soy Sauce over Microwave-steamed fish.
Dad's touch: Adding a little bit of water to my sauce to lighten the sodium in the soy sauce. Exactly what it needed and learned something new!
Mussels w/ Scallion Oil: Pre-cooked mussels buttered and broiled slightly, topped with Vietnamese scallion oil infused with Sambal chilli paste and soy sauce.
Mom came home right in time to show me how to make this. I was going to bake the Mussels in a spicy mayo sauce, something I learned from my eldest niece MaiLinda during my recent visit to Florida. This turned out much tastier and juicy.
Kim Chi: Mom made this last week, goes well with all the protein on the table.
I love a bowl of rice and cold Kimchi. Good Stuff.
Food Venture: Shilla's Korean and Japanese Cuisine
I always drive past this restaurant on my way to work so I thought I'd try it out. Went here with Hanh not too long ago. We ordered shumai, broil mussels (also with a spicy mayo sauce) and bibimbap. The dumplings were okay and the mussels were not as warm as I expected, the side dishes and miso soup were good, but I really liked the Bibimbap. We ate all of it, especially the crispy rice at the bottom of the sizzling stone pot. Yum.
My second attempt at the bakes mussels a couple weeks ago: Diced mussels, Kewpie Korean Mayo, Sriracha, diced sweet onion, splash of fish sauce, dash of salt n pepper.
A little heavy handed on the salt, but overall it was pretty good. The left over mixture works well between two toasts, I'm sure it would make for a good dip too.
Mom used to do all the cooking, but when work required her to come home too late, older sisters Lien and Phuong (12 or 13 yrs. old at the time) had to step up. I joined in a couple years afterwards. The brothers can cook as well, but mostly - its just us sisters. We almost always eat together during dinner, but that doesn't happen to much now-a-days since everyone's schedule is so different. When we do sit down together, like tonight, it's very enjoyable.
Tonight's Dinner was delicious.
Ca Hap (Steamed Fish): Spicy Ginger, Garlic, and Scallion Soy Sauce over Microwave-steamed fish.
Dad's touch: Adding a little bit of water to my sauce to lighten the sodium in the soy sauce. Exactly what it needed and learned something new!
Mussels w/ Scallion Oil: Pre-cooked mussels buttered and broiled slightly, topped with Vietnamese scallion oil infused with Sambal chilli paste and soy sauce.
Mom came home right in time to show me how to make this. I was going to bake the Mussels in a spicy mayo sauce, something I learned from my eldest niece MaiLinda during my recent visit to Florida. This turned out much tastier and juicy.
Kim Chi: Mom made this last week, goes well with all the protein on the table.
I love a bowl of rice and cold Kimchi. Good Stuff.
Food Venture: Shilla's Korean and Japanese Cuisine
I always drive past this restaurant on my way to work so I thought I'd try it out. Went here with Hanh not too long ago. We ordered shumai, broil mussels (also with a spicy mayo sauce) and bibimbap. The dumplings were okay and the mussels were not as warm as I expected, the side dishes and miso soup were good, but I really liked the Bibimbap. We ate all of it, especially the crispy rice at the bottom of the sizzling stone pot. Yum.
My second attempt at the bakes mussels a couple weeks ago: Diced mussels, Kewpie Korean Mayo, Sriracha, diced sweet onion, splash of fish sauce, dash of salt n pepper.
A little heavy handed on the salt, but overall it was pretty good. The left over mixture works well between two toasts, I'm sure it would make for a good dip too.
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