Recipe: Wasabi Baked Green Mussels

Mussels bring me boundless joy.

They make a great addition to soups and pasta, yielding a slight salty yet ethereal oceany flavor. Sweet, tender and plump, mussels are loved not just for its distinctive taste but also for the high vitamin C, protein, iron and zinc contents.

While I love my meat fresh, mussels are an exception. I'd very much rather buy my shellfish from a box just to save me all the hassle of having to clean and pry them open. For this recipe, I am using Talley's Greenshell Mussels from New Zealand which have been thoughtfully scrubbed, debearded, and ready to cook.

To prepare this simple dish of bivalve, I am using a wasabi-infused mayonnaise-based sauce which is then filled into the shells - just enough to completely cover the meat. They are then left to bake until they bubble, before being served on a plate to grace a dining table.

Related: Mussels in Fragrant Thai-Style Broth

Talley's Greenshell Mussels

Recipe: Wasabi Baked Green Mussels

Ingredients

Talley's Greenshell Mussels, 1 box/30oz
Fish roe, 2 tbs
Mayonnaise, 180g
Yogurt, 150g
Salt and pepper, to taste
Lemon juice, 2 tbs
Lemon zest, 1 tbs
Wasabi, 2 tbs
Sesame oil, 1tbs

To garnish
Spring onions
Lemon wedges

Preparation

Combine mayonnaise, yogurt, salt, pepper, lemon juice, lemon zest, wasabi, and sesame oil in a mixing bowl.
Fill shells with sauce, just enough to completely cover the meat.
Sprinkle fish roe over mussels.
Bake mussels in preheated oven in 350°F until they bubble and turn slightly brown.
Serve with chopped spring onions and lemon wedges.