Method

1. Preheat Oil:
   • Place the oil in a deep fryer or a large pot with a heavy bottom. Heat it to 190°C (375°F) over medium/high heat.
2. Prepare Miso Sriracha Mayo:
   • In a bowl, mix miso paste until smooth.
   • Add mayonnaise and mix well.
   • Incorporate sriracha and lime juice to taste.
   • Refrigerate the mayo while preparing the mussels.
3. Prepare Mussels:
   • In a large pot with a tight-fitting lid, melt butter over medium/high heat.
   • Sauté diced onions until slightly translucent, then add crushed garlic and cook for an additional minute.
   • Place mussels in the pot and pour over the chicken stock.
   • Cover the pot and steam mussels until they just open (about 3 minutes).
   • Remove mussels from the pot and set aside to cool. Optionally, save the stock for added flavor.
4. Make Tempura Batter:
   • In a bowl, whisk tempura batter mix with ice-cold water until you get a batter that is thick enough to coat the mussels but still light. Avoid overmixing.
5. Prepare Mussels for Frying:
   • Take the steamed mussels out of the shells, remove any beards, and cut each mussel in half (or quarters for smaller pieces).
   • Add mussel pieces to the bowl of tempura batter.
6. Fry the Mussels:
   • Check the oil temperature (190°C/375°F). Carefully place mussels in the hot oil and fry until light and crisp. Be cautious not to overcook; tempura is lighter in color than other batters.
   • Once cooked, drain the mussels on paper towels.
   • Sprinkle sesame seeds and flaky sea salt over the fried mussels.
7. Serve:
   • Serve the popcorn mussels with the prepared Miso Sriracha Mayo on the side.
   • Optionally, serve in bao buns with salad or slaw, sliced cucumber, and additional mayo.

Enjoy your flavorful Popcorn Mussels with Miso Sriracha Mayo, either as a delightful appetizer or in a bao bun for a unique twist!