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Coconut Miso Mussels

Created by Tisme on November 17, 2024

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

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.