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Coconut Miso Mussels

Here's how you make Coconut Miso Mussels
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  • Servings: 2
  • Prep: 15m
  • Cook: 10m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 1 tablespoon peanut or vegetable oil
  • 1/2 cup leek, finely chopped
  • 2 cloves garlic, finely sliced
  • 4 centimeter piece of ginger, peeled and cut into small matchsticks (1 1/2 inches)
  • 1 stalk lemongrass, bruised
  • 270 milliliters coconut milk
  • 2 teaspoon sake
  • 1 tablespoon soy sauce (low sodium)
  • 2 teaspoon white miso paste
  • 1 kilogram mussels, scrubbed and de-bearded (2.2 pounds)
  • 1 red chili, chopped
  • 1/4 cup fresh coriander, chopped roughly
  • Fresh crusty bread to serve
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat the oil in a heavy saucepan on medium heat; add in the leek, garlic, ginger and lemongrass.

  • Step 2: Saute ingredients until leeks and garlic are translucent.

  • Step 3: Add coconut milk, sake, soy sauce and miso paste; then simmer for 5 minutes

  • Step 4: Note for next step~ As the mussels open, remove them with a slotted spoon and place in a large bowl. Discard any mussels that don't open after seven to eight minutes.

  • Step 5: Add the mussels and chili stirring well; cover pan with a tight lid and cook for 5 minutes or until all of the mussels have opened.

  • Step 6: Remove pan from heat and stir in coriander.

  • Step 7: To serve, after discarding the unopened mussels (see note above) place remaining mussels and broth in a large bowl.

  • Step 8: Serve with the warm crusty bread.

We hope you enjoy this recipe!

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