What's up guys? Welcome back to Rack of Lam! So if you have been checking out my videos
you might recall that I recently shared a very simple recipe for black mussels,
which is a great option for seafood lovers who don't want to break the bank. I mean, I paid just
three dollars for two pounds at my local fish market, so it can't get any better than that.
Well, in today's video I'm going to be sharing another easy recipe for air fried mussels dynamite,
but I'll be using green mussels rather than black because they're just all around meatier, firmer
plumper and more expensive than black mussels, so yeah we're getting a little fancier today but
trust me it's going to be so worth it. In today's video, I am going to be using a dozen mussels
for my family of three, but feel free to up the recipe if you're making it for a larger
party, which I do recommend because it's an appetizer that your guests are gonna enjoy.
I'm gonna be showing you how to make it in your air fryer but if you want to make a larger batch in
the oven, make sure you stay tuned because I'll be providing instructions on how to do that as well.
And as usual, if you enjoyed my video, make sure you hit the like button,
subscribe, share and hit the bell icon below to be notified of all my future uploads.
If you're using frozen green mussels, defrost them either by transferring the
box from the freezer to fridge, so they can defrost overnight, and/or soak them in water.
Make sure they are completely defrosted before you work with them by checking
for any residual ice that may be hidden in the mussels. To clean them, I like to rub my
fingers against the half shell to remove any debris and yank off any visible beard.
You want to drain off any excess water from the mussels because water is not your friend
in this recipe. To do this, I turn them upside down on a baking pan lined with paper towel,
often pressing the mussels against the towels to get extra water out.
In addition to these defrosted green mussels, you will also need sugar, kewpie mayo, sriracha, salt
parmesan cheese, lemon juice and tobiko.
While the mussels are draining, make the sauce in a bowl by combining 6 tablespoons of kewpie mayo,
3 tablespoons of parmesan cheese,
a quarter teaspoon of salt, 1 teaspoon of sriracha, or to taste, half a teaspoon of
sugar and 1 teaspoon of lemon juice. Mix the sauce until well blended then set it aside.
After the sauce is ready, turn your mussels over.
Begin cutting each mussel off of their adductor muscle.
This will make it much easier to eat. You don't want your guests struggling to get
the mussel off of the shell, especially since the sauce can get a little messy.
I like to snip the muscle off with scissors
but feel free to use a small knife and watch your fingers.
Before it hits the air fryer I'm going to blot excess water out with paper towel.
I have also wrapped them in a paper towel and squeezed water out with my hands.
Remove the basket from the air fryer and line it with some aluminum foil to avoid having to clean
up melted cheese and dripping sauce. Now place your dozen green mussels on top of the foil.
You'll notice that some muscles are pale white and some are orange. The former represents a
male one and the one with the brighter and more beautiful color are obviously female.
I'm only kidding, we're all beautiful!
Next, top each mussel off with some of the sauce.
I would advise starting off with less, then adding to them if you have extra.
The many times that I have made mussels dynamite, they were large batches baked in the oven.
Quite honestly, the outcomes have been pretty amazing, but to avoid having to preheat the oven just for 12
mussels for my family, I began using the air fryer for smaller batches. I can't say the results
are better, but it's definitely an easier and quicker method, perfect for busy moms like myself.
After topping the mussels with the sauce, air fry them at 350 degrees Fahrenheit for 8 minutes.
Please note that I did not preheat my air fryer. Also keep in mind that air
fryers all work differently so check your manual for the right times and temperatures.
After eight minutes, here's how my green mussels looked.
Thank goodness for the foil or there will be some cleaning up to do.
Remove the mussels from the air fryer right away and begin to plate them.
I'm using a slate board for better presentation.
For some nice added crunch, top each of your mussels off with some tobiko.
One to one and a half tablespoons of tobiko should be enough for a dozen mussels.
Don't these mussels dynamite look gorgeous? Be sure to eat them right away while they're fresh.
For those of you who don't own an air fryer or just want to make a larger batch in the oven
preheat your oven to 350 degrees Fahrenheit, then place your mussels onto a baking rack
over a baking sheet. You're going to do the same and top each of your mussels with the sauce, which
you may have to double or triple depending on how much you're making, then bake at 350
for 12 to 15 minutes or when the sauce begins to brown a bit. I like to closely monitor them
through the oven window to make sure that i do not overcook or burn them. After baking them for
10 minutes or so, you may choose to broil them for a couple more minutes for that browning effect
but reminder to keep a very close eye on them so you don't ruin the entire dish. Regardless
how you decide to cook them I hope you enjoy these mussels dynamite, commonly found in Chinese buffets.
And if you enjoyed my video, make sure to like, share and subscribe. Thank you so much for watching!