logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA
Irish Culture
Home Finance


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g Japanese Food Site

BellaOnline's Japanese Food Editor

g

Sushi Bar Broiled Mussels Recipe

Guest Author - Chidori Phillips

Here is the recipe for mussels on the half shell topped with a savory onion-cheese mixture and broiled until hot and bubbly. Many sushi bars make this with a rather plain recipe, using only Japanese mayonnaise but this version is tastier. You can use this same mixture to top broiled clams, oysters and even fish filets in the same way. In fact, this recipe came from my mother who smears it on French bread slices or leftover buns before broiling them for a delicious hot bread.

Fresh mussels always taste best, as long as they are fresh and healthy. If local supplies are not so reliable, turn to frozen cooked mussels on the half shell that can be found in your Asian food market. Defrost them before using.

If you can find fresh mussels, choose the ones with tightly closed shells or the ones that will shut their shells when touched. Opened shells that do not respond to touch indicates a dead mussel. Mussels begin to decompose the minute they are dead and can become toxic quickly. If a mussel feels too heavy (as compared to other healthy mussels), it might be filled with mud or sand so discard it. Keep your mussels on ice until it is time to prepare them.

Rinse the mussels carefully under running water, removing the beards or hairy filaments that are attached. Again, check for dead mussels and discard them. Place about an inch of water in a pot and bring it to a simmer. Add the mussels and cover with a lid. Steam for 10 minutes. Allow to cool slightly and then carefully remove the top shell of each mussel.

Using your fingers or a sharp paring knife, lift the mussel meat from the bottom shell. Then, put it back on the half shell and place it on a baking sheet. Continue with all of the mussels and proceed with the following recipe.

Sushi Bar Broiled Mussels

1 dozen prepared mussels on half shell
1 cup Japanese mayonnaise
1 garlic clove, minced
1 Tbsp. onion, grated
cup Parmesan cheese, grated
paprika for garnish

Line the prepared mussels on a baking sheet. In a mixing bowl, blend together the Japanese mayonnaise, minced garlic clove, grated onion and Parmesan cheese. Top each mussel with a bit of the spread, about one tablespoon. Sprinkle with a little bit of paprika.

Place the baking sheet under a hot broiler for about two minutes or until hot, bubbly and slightly golden. Remove and serve hot.

This site needs an editor - click to learn more!

Add Sushi+Bar+Broiled+Mussels+Recipe to Twitter Add Sushi+Bar+Broiled+Mussels+Recipe to Facebook Add Sushi+Bar+Broiled+Mussels+Recipe to MySpace Add Sushi+Bar+Broiled+Mussels+Recipe to Del.icio.us Digg Sushi+Bar+Broiled+Mussels+Recipe Add Sushi+Bar+Broiled+Mussels+Recipe to Yahoo My Web Add Sushi+Bar+Broiled+Mussels+Recipe to Google Bookmarks Add Sushi+Bar+Broiled+Mussels+Recipe to Stumbleupon Add Sushi+Bar+Broiled+Mussels+Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Japanese Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Chidori Phillips. All rights reserved.
This content was written by Chidori Phillips. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

g


g features
Nabeyaki Udon Recipe

Tori no Kara-age Recipe

Sata Andagi Okinawa Doughnuts Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor