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Easy Mexican Asian Baked Mussels
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4 from 1 vote

Easy Mexican Asian Baked Mussels

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: Asian, Mexican
Servings: 2
Calories: 117kcal
Author: Mexican Appetizers and More


  • 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


Clean Mussels

  • 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.

Cook Mussels

  • 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.

Preparing Mussels

  • 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.

Baking Mussels

  • 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!


Serving: 2g | Calories: 117kcal | Carbohydrates: 8g | Protein: 14g | Fat: 2g | Cholesterol: 32mg | Sodium: 333mg | Potassium: 491mg | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 24.3mg | Calcium: 30mg | Iron: 4.6mg