Ingredients
12 NZ Green-Lipped mussels (half shell)
1 tsp ginger (finely chopped)
1 tbsp garlic (finely chopped)
½ cup SIDS RASPBERRY HONEY MAYO
Kaitaia Fire, as you like
1 tsp mirin
1 tsp sesame oil
1 tsp light soy sauce
1 tsp lemon juice
Breadcrumbs
2 spring onions, finely diced
Lemon zest
Directions
Pre-heat oven to 175°C or medium heat on grill.
Dynamite Sauce: Mix SIDS RASPBERRY HONEY MAYO, Kaitaia Fire, mirin, sesame oil, soy sauce, lemon juice, garlic and ginger together. I like to use a garlic press for the ginger and garlic, you get all the juices into the mix as well.
Mussels: Clean mussels and separate from shell. Cut the mussel into 3-4 pieces and place back into shell.
Place mussel into baking tray lined with foil. Spoon dynamite sauce over each mussel, just enough to cover the mussel itself. Sprinkle as much breadcrumbs over each mussel to your liking. This gives it a nice crisp crunch.
Grill in oven roughly for 10 minutes until lightly browned and bubbly. Keep an eye on it as it can burn easily.
Lightly sprinkle with spring onions and lemon zest.
Serve while hot.
