Mussels and miso
A steaming bowl of mussels and miso is just what one feels like at this time of year. Adding miso and ginger introduces a great depth of flavour, and for a more substantial meal serve with soba noodles, to add to the liquid left in the bowl.
This recipe originally appeared in The Times. Photograph courtesy of Andrew Montgomery.
• 1kg mussels
• 2 tbsp light oil, such as groundnut or sunflower
• 5cm piece of fresh ginger, peeled and chopped
• 1 garlic clove, chopped
• 1 red chilli, finely chopped
• 2 spring onions, finely chopped
• 1½ tbsp white miso paste
• 3 tbsp rice wine
• 20g coriander, chopped
• Seaweed sprinkle, such as furikake or shredded nori
- Wash the mussels and remove any “beards” attached to the shells. Discard all shells that are broken or open.
- Heat the oil in a large pot with a lid and add the ginger, garlic, chilli and spring onions. Fry for a few minutes until soft.
- In a bowl, whisk the miso and rice wine to combine, then add 3-4 tablespoons of water.
- Add the miso mixture to the pot and increase the heat, stirring well before adding the prepared mussels. Cover with the lid and cook for 5-10 min, or until the shells have opened.
- Serve with the coriander and seaweed sprinkle scattered on top.