These Easy Mexican Asian Baked Mussels are made with Gourmet Japanese sauce, onions, jalapeños, tomatoes, garlic and panko bread crumbs. Creamy, tender and delicious with a crispy panko topping.
Mejillónes Asados Mexicano y Asiático
Sometimes, I like to derail from our usual authentic Mexican appetizers or Tex-Mex appetizers and bring you something else, a Mexican appetizer of course but with a twist. That being said, I thought I’d share with you these Easy Mexican Asian Baked Mussels.
Asian Influence in Mexico
First let’s talk a little about Asian influence in Mexico.
It is assumed the first Asian in Mexico was in 1540. Brought as a cook slave by a Spaniard to Mexico. Immigration then continued and with that, Chinese, Japanese, Filipino, Malays and Koreans.
Mexico was highly influenced by their cooking as well as other characteristics they brought to Mexico.
So today, I’d like to share this easy Mexican Asian baked mussels recipe with you.
Two great cultures intertwined to create this delicious appetizer.
Yes we all know that there are many great mussel recipes that exist on the internet today. Recipes for mussels are abundant; from steamed mussels, mussels in white wine, sautéed mussels and the list goes on….but a great and simple mussel recipe is sometimes a little bit harder to find.
Why? Because most of us want a recipe that requires simple ingredients, that’s quick and yet delicious, or in this case a delicious mussel recipe right?! No time to waste in this fast paced world! 🙂
Well this mussel recipe could not be any easier and delicious. With just a few simple ingredients, you will have yourself a delicious mussel recipe in 30 minutes or less!
This one has 7 ingredients and although that may sound like a lot, I’m sure you already have at least 4 of those ingredients in your pantry or fridge.
What are the other three ingredients?
-panko crumbs and
-Japanese gourmet sauce…
okay, maybe those aren’t that readily available in your refrigerator but are easy to acquire at your local supermarket.
Note: I used frozen mussels in their shells I bought from Walmart 🙂 and these were great, but if you have a local fish market near you, that’s even better!
If you are like me, a seafood lover, then this recipe is for you.
Note: Also, if you would like to know how to clean mussels properly, watch the first 4 minutes of this video by seafood expert Rick Stein.
Recipe and pictures to follow ↓
Easy Mexican Asian Baked Mussels
- 1 Pound mussels could get raw or precooked (rinsed and debeard)
- 1/2 cup Gourmet Japanese sauce found in the Asian section of most supermarkets
- 1/4 cup onion chopped
- 1 tablespoon jalapeño finely chopped
- 1 garlic clove finely chopped
- 1 roma tomato chopped
- Panko bread crumbs for topping
- Whether you are using raw or precooked mussels, rinse and remove any visible "beard" from the mussel by pulling it off. Also discard any crushed shells.
- If mussels are raw, boil them in enough water (about 3 to 4 cups) over medium heat until they just pop open. Discard any mussels that do not open.Note: Mussels that do not open are dead and cannot be eaten.
- Mussels that are precooked are already open and just need to be defrosted in water for 5 minutes and rinsed.
- Discard top shell that does not contain mussel.
- Disconnect mussel flesh from other shell so they are easier to eat when done. (Refer to picture)
Creamy Mussel Mix
- Mix jalapeño, onion, tomato and garlic with gourmet japanese sauce.
- Put mussels on a baking sheet and top each with a teaspoon of mixture and then top each with panko bread crumbs.
- Broil for 15 to 20 minutes or until golden brown.Note: Check them periodically to make sure they are not burning. Serve immediately. Enjoy!
Remove empty side shell from mussel and discard.
Remove mussel flesh from shell and put back in so its easier to eat when done.
Mix all ingredients together with Gourmet Japanese Sauce.
Mussels filled with mixture and then topped with panko bread crumbs.
Done and ready to eat! YUMMY!!
When will you be making these Easy Mexican Asian Baked Mussels?
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