Recipe: Dynamite Green Lipped Oyster

Dynamite Mussels are a classic example of Asian-American fusion food. Originally developed by Japanese immigrants on the West Coast in the 1960s, it's been a hit ever since, and for good reason. What's not to love: succulent green-lipped mussels on the half-shell, broiled to perfection, smothered in a warm, spicy Sriracha mayo sauce, and topped with a burst of salty flying fish roe? Yum!

Both Chawadee Naulkair (my cookbook writing mate) and I have vivid memories of chowing down on these bad boys at Japanese restaurants in the 1980s, but now that I am living in New Zealand, the supposed home of green-lipped mussels, I can't find them on a menu anywhere. In any case, they're super easy to make at home, especially the simplified version below.

Makes 12 bites.   Prep time: 15-20 minutes.

Ingredients:

• 12 mussels (It is common to use New Zealand Green-lipped mussels (which can be found frozen on the half-shelf), but fresh black mussels may be used)
• 1/2 cup mayonnaise, preferably Kewpie Japanese mayonnaise
• 2 tablespoons sriracha sauce
• 1/4 cup tobiko (flying fish roe), plus 1 tablespoon more for garnish (tobiko can be found in the frozen section of most Asian markets). Masago, smelt roe, may also be used.
• 2 tablespoons panko, or fine bread crumbs
• Chopped green onions, sliced finely, for garnish

Preheat your oven to 400°F (200°C).

In a small mixing bowl, whisk together the mayonnaise, sriracha, tobiko, and bread crumbs until well combined. If using fresh mussels, place them in a saucepan with 1/2 inch of water and cook over medium heat until shells open. Once open, give mussels a quick rinse under the kitchen tap and debeard them if necessary.

Place the mussels on the half shell in a baking dish and spoon the spicy mayo mixture evenly over each mussel. Bake the mussels for 10-12 minutes, or until the sauce is bubbly and golden brown. Remove the mussels from the oven and sprinkle more tobiko over each mussel. Garnish with chopped green onions and serve immediately.

New Zealand's Green-Lipped Mussels

The green-lipped mussel is uniquely New Zealand. Perna canaliculus is native to the country's coastal waters, where it grows in the nutrient-rich seas surrounding the islands. Its name comes from the beautiful green rim along the edge of its shell.

Unlike the smaller mussels common in Europe and North America, New Zealand green-lipped mussels are exceptionally large and meaty, with a sweet, delicate flavor. They are native to New Zealand, and the country has developed a world-renowned mussel-farming industry around them. Although the species has been introduced elsewhere, New Zealand remains its natural home and the source most closely associated with green-lipped mussels.