I actually got this recipe idea from a friend of mine, Andrew.  Saw him posted it on facebook and had to recreate it.  If you’re throwing a dinner party, this is a perfect quick appetizer to whip up. This savory and spicy sauce with crunchy panko bread topping makes this mussel appetizer DYNAMITE!

Ingredients:

• 1 box of defrosted green shell mussels (about 25 mussles)
• 1/2  to 1 cup of Kewpie Mayo or regular Mayo (depending on how many mussles you have)
• 1 heaping Tablespoon of Smelt Roe-Masago (orange/ masago caviar)
• Sriracha Sauce (as much as you want depending on your spice level. (I started off with a tablespoon and added to it)
• 1 tsp of garlic powder
• Japanese Panko Bread Crumbs (enough to top the mussles with )
• Vegetable oil to coat bread crumbs
• Green onions for garnish

Directions:

1.  Clean mussles, drain excess water, take them out of shell and put back in shell.  This will make it easier to eat.
2. Preheat oven to 350 degrees.
3. In a bowl, mix mayo with the smelt roe-masago, sriracha sauce, and garlic powder.
4. In a separate bowl coat bread crumbs with a little bit of oil.
5. Spoon some of the mayo mixture on top of each mussel.
6. Top mussles with panko bread crumbs.
7. Bake until the panko bread crumbs turn slightly golden brown and the mussles are cooked.
8. Top with remaining smelt roe-masago and green onions.