Autumn
Recipes
Fish
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.
Serves 2.
This recipe originally appeared in The Times. Photograph courtesy of Andrew Montgomery.
Ingredients
Ingredients
• 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
Instructions
- 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.
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