Ingredients
- Ingredients
- 1 kg live green lipped mussels (approx 16)
- ½ cup Kewpie mayonnaise
- 1 cup cheese, grated
- 2 tablespoons barbecue sauce
- 1 tablespoon lime juice
- A handful of parsley, chopped finely
Instructions
- Preheat oven to 200°C.
- Check mussels and discard any that are broken. Heat a sauté pan or sauce pan and once hot, tip in the mussels along with 2 tablespoons water, cover immediately and cook for 5-7 minutes on medium heat until mussels have opened. Discard any that do not open, tip into a colander to cool.
- While the mussels are cooking, mix together the mayonnaise, cheese, barbecue sauce and lime juice in a small bowl. After the mussels are cooked and cool enough to handle (just a few minutes), remove the top shell, remove any beards (or crabs). Place the mussels (meat facing up) in a single layer on a roasting pan or cookie sheet. Spoon a heaped teaspoon of the mayo-cheese mixture on top of each mussel.
- mussels-montage
- Above: steamed, topped with mayo-cheese mixture, baked.
- Bake for 5-7 minutes at 200°C until golden and bubbly. Remove from oven and carefully place mussels onto a serving platter and sprinkle with chopped parsley. Serve immediately.
