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 

Mussels steamed in Asian miso broth

Serves: 2
Cooking Time: 55 mins


  • 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.

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