Mussels steamed in Asian miso broth

January 12, 2017 (Last Updated: November 15, 2018)
Mussels steamed in Asian miso broth

This is a tangy, sweet and salty dish that has some wonderfully versatile flavours. Mussels steamed in Asian miso broth are filling but won’t leave you uncomfortably stuffed.

Most recipes using miso require only a teaspoon or two, so store miso in the freezer and use as and when needed.

Recipe Claire Ferrandi

Photograph by Dylan Swart 

Print Recipe

Mussels steamed in Asian miso broth

Serves: 2
Cooking Time: 55 mins

Ingredients

  • 6 lemongrass stalks, roughly chopped
  • 4 thumbs ginger, sliced
  • 3 garlic cloves, peeled
  • fresh lemon leaves, bruised (optional)
  • 1 red chilli, seeded
  • 10ml (2 tsp) sesame oil
  • 1 onion, peeled and quartered
  • juice of 1 lime + extra wedges, to serve
  • 1,5L (6 cups) vegetable stock
  • 700g fresh black mussels
  • 25ml (5 tsp) red miso paste
  • 150g exotic mushrooms, large mushrooms sliced
  • 1 spring onion, finely chopped, to garnish
  • small handful fresh coriander, chopped, to garnish
  • 100g noodles, cooked according
  • to packet instructions, to serve

Instructions

1

Place the lemongrass, ginger, garlic, lemon leaves, chilli, sesame oil, onion, lime juice and stock in a large, deep pan over medium-high heat and simmer for 45 minutes.

2

While the liquid simmers, prepare your mussels by running them under cold water and scrubbing off the beards using steel wool or a scrubbing brush.

3

Once the broth has simmered for 45 minutes, pass the liquid through a sieve and return to the pan, discarding the sediment that collects in the sieve.

4

Bring to a simmer and add the miso paste and exotic mushrooms and simmer, 5 minutes. Add the mussels and cover to steam until they have opened, about 5 minutes. Discard any unopened mussels before serving.

5

Serve the mussels warm, garnished with chopped spring onion, chopped coriander, lime wedges for squeezing and a side of noodles.

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January 12, 2017 (Last Updated: November 15, 2018) By
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