his miso mussels recipe is a quick, easy, light and healthy take on a French bar-food classic. The mussels steam in the same pan as the miso broth in this effortless one-pan supper. They’re easy to make compared to most fresh seafood options, and ready in basically no time at all, they’re a weeknight dinner dream.
So, we’re steaming the mussels with an East Asian influence. With miso to add some funky complexity. I hear you thinking, does this work? Yup. It really is very good.
I’ve added some fresh chilies and finished the dish off with some chilli oil. You may worry this could be very spicy, but it’s not a spicy dish at all. The chilli adds that extra punch, no more. You can make this dish as spicy as you like. And, don’t forget to toast up some crusty bread to soak up the delicious creamy sauce, that’s the very best part! —Anna Chwistek | Serving Dumplings
kg (4.4 lb) mussels
onion, finely chopped
garlic cloves, finely chopped or minced
finely chopped chives + chili oil + chili pepper + crusty bread, for serving
Clean the mussels, remove the beards, discard the mussels that are open. Transfer to the fridge while you prepare and chop the garlic, onion and tomato.
Heat the sesame and vegetable oil in a large pan over medium heat. Add garlic, onion and ginger. Cook for 3 minutes until soft and fragrant. Add the miso and tomato, cook for 2 minutes more. Pour in the broth, add fish sauce and mirin. Bring to a boil and add the mussels. Simmer for 8 minutes, covered, over medium heat. Stir, cover and simmer for 2 minutes more.
Turn off the heat, add the soy cream and unsalted butter, cover and let sit for 1 minute until butter is melted. Stir, taste and season with salt and pepper if needed. Top with chives and fresh chili, drizzle with some chili oil. Serve immediately with toasted bread. Eat!