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.
- 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
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.
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