Japanese Style Baked Mussels

Japanese Style Baked Mussels
Tobiko is flying fish roe, found in Asian markets.

Ingredients featured for this plate-up:

About a dozen Mussels, see prep

Dressing:
1 clove garlic, minced
1 tsp ginger, minced
1/2 tsp lemon zest, minced
1/2 lemon, juiced
1 1/2 tsp wasabi prepared
2 tsp white sugar
1 whole green onion, sliced fine
3/4 c mayonnaise
1 tsp soy sauce
1/4 tsp toasted sesame oil

Toppings:
Panko, green onion, Tobiko

Plate-Up Procedure:

Preheat oven to: Broil, top heat, 500°.

Prep ingredients: Ingredients are for about a dozen New Zealand Greenlipped, or two dozen Black Mussels. If using fresh: quickly saute in a hot pan with a touch of oil until they pop open. Remove from pan. Pull meat from mussels, slice into three pieces and place back into mussel half. If using precooked frozen, remove meat from mussel half, cut into three pieces and place back into mussel half. Arrange in a large baking pan, broiler safe.

For dressing and cooking: combine all ingredients. Place about a tablespoon of dressing over mussel half. Sprinkle with a little Panko. Broil until bubbly and lightly browned. Remove from baking pan and top with green onion and Tobiko.