Family Secrets

This could go 1 of 2 ways.

I could be:

A) exiled from the family for sharing trade secrets

B) adored and revered for flattering the chef

I'm rooting for B.

Whenever the fam bam gets together for any sort of shindig, 80% of us make it a point to pressure Mike & Alayne, my mom's cousins, to prepare baked mussels. If you could taste these, you'd know why. Something magical happens under that broiler and creepy mussels and weird mayo come together to create a genius taste treat delight. 

These are a very rare treat. You can order them in most sushi restaurants now, but it's never the same as when they are had at a rare family gathering. Awww... feelings!

While Mike's magical ratio for the sauce is a mystery to me, the ingredients are not so secret. I made them with light mayo, which may seem like a terrible idea, but really makes a minor difference if you choose your light mayo brand carefully.

Also, we got out mussels from the frozen section of an asian supermarket. If you can get them fresh, KUDOS to you. But frozen is great. I think these are from New Zealand.

Here goes.

Baked Mussels

makes one metric shit ton

a lot of mussels... like two dozen?

1 c. reduced fat olive oil mayonnaise

1 tbsp sriracha

2 tsp sesame oil

2 tbsp sesame seeds

First, defrost the mussels and rinse well. Get any dirt off and rinse out any freezer sauce.

Remove mussel from shell. They pop right off without tools - just use your hands. That leftover part is a muscle, leave that there.

If you're a barbarian, leave the mussel whole and simply replace it in the shell. If you take lady like bites or want each mussel to go further, cut into bite-size pieces (2's or 3's). Replace in shell.

Line em all up on a foil lined baking sheet.

Mix together mayo, sriracha, and sesame oil.

Taste! You want it spicy to your liking, with sesame flavor behind it all. If you like it hotter, make it hotter!

Spoon 2-3 tsp mayo mix on each mussel. Health food!

Then sprinkle all with sesame seeds.

Broil for 20 minutes, or until bubbly and brown, but without burning the edges of the mussel shells too much.

I would have taken a picture of the golden goodness, but a camera died and I had priorities. Like eating these suckers. 

It's not health food, but it's delicious. And this amount easily serves a ravenous group of 8. 

I suggest these as an appetizer, or as a side dish with something healthy, like cucumber salad. 

Please don't exile me for sharing family secrets!!

PS I'm going to China for a few weeks, be back when I'm back!