Happy first day of Summer!! It’s grilling season! I love grilling season, but I hate grilling myself. I usually leave that up to the bf because I can’t even start a fire and I’m too scared to use the gas grill haha. When the bf does set up the grill for me, I usually grill really easy simple recipes just because I don’t want to spend my whole time standing in front of the fire. This recipe fits the bill. Dynamite mussels are my absolute favorite thing to cook on the grill! So easy, so fast, and it really impresses your guests! And you betcha it’s yummy!
Dynamite mussels are usually found at sushi restaurants or food buffet and serve as appetizers (don’t get the ones at the buffets…very little flavor and it usually overcooked). Dynamite mussels are mussels that are grilled/broiled until almost done. Before cooking throughly, you add spicy mayo on top, sprinkle some cheese, and allow to cook until bubbly. That’s the basic of it. I on the hand, love the addition of toasted bread crumb. The buttery bread crumb adds a crunch texture to the mix and helps balance the taste of the spicy mayo and cheese. I usually buy the frozen box of New Zealand mussels because fresh seafood doesn’t really exist in Minnesota (it does…but for an arm and a leg). You can use fresh or frozen. Be sure to clean it throughly and debeard them (pic below). I find that cleaning the mussels is the longest part of this recipe, everything else comes together pretty quickly….win! So if you’re look for an easy grilling recipe to serve this summer, pick this one! You won’t regret it.
Grilled Dynamite Mussels- serves 6-8 as appetizers
- 1 box of frozen mussels. Defrosted ( you can also use fresh)
- 1 bag of shredded cheese. Your choice.
- 1 cup of breadcrumb
- 3 Tablespoon of butter
- 1/2 Tablespoon parsley
1. Get your grill ready.
2. Rinse your mussels under cold water. Get rid of any debris or seaweed on their outer shells by scrubbing. Be sure to debeard them. Pull gently on beard and discard.
3. In a small bowl combine some mayo and Sriracha. Level of spiciness depends on your ratio. The more Sriracha you add, the spicier it is. Set aside.
4. In a small frying pan over med-low heat, melt your butter. Add your breadcrumb and parsley flakes. Toast lightly. Set aside.
5. Grill your mussels for about 3-5mins. Add about a half a teaspoon of spicy mayo on each mussel. Top off with a sprinkle of cheese. Let the cheese melt and bubble. Finish off with breadcrumb. Grill for another 1-2mins and remove from heat.
6. Sprinkle with green onion, side of lemon wedges, and nice cold beer. Cheers to the first day of Summer!