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
Mussels steamed in Asian miso broth
- 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
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.
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.
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.
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.
Serve the mussels warm, garnished with chopped spring onion, chopped coriander, lime wedges for squeezing and a side of noodles.