Baked mussels is a mainstay of many Asian menus and buffets. We had some leftover black mussels from our seafood broth experiment and I decided to use them to make cheese baked mussels. I used the an internet recipe as a guide to making the mayo sauce since I didn’t have any Kewpie mayo on-hand. The result was excellent home-baked cheese mussels.
6 tablespoons mayonnaise
1/2 lemon, squeezed of juice
1/2 teaspoon garlic chili sauce (or more if you like more heat)
1/2 teaspoon garlic powder
1 teaspoon sugar
In the pics, half of my mussels were covered with a cheddar mix (with asiago and romano), while the other half covered with only sharp cheddar. If you desire a bolder color on your mussels, go with straight cheddar.