Serves 2
16 min
Spicy Steamed Mussels in Miso Broth
Recipe GLPR61ffcf7d0f1152
Live mussels are steamed in a fragrant, spiced broth made with miso paste, vegetable stock, fresh ginger, garlic, and chili sauce. The aromatic broth is infused with diced onions, tomatoes, and fresh greens, creating a light yet flavorful dish that brings the briny sweetness of the mussels to the forefront. Finished with fresh lime, this seafood-forward dish is ready in under 20 minutes.
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Ingredients
1 pound live mussels
2 teaspoons cooking oil
1/2 onion, diced
1 teaspoon finely grated fresh ginger
1 clove garlic, finely minced
2 cups vegetable broth
2 tablespoons miso paste
1 teaspoon hot chili sauce (such as Sriracha)
1 tomato, diced
1 handful fresh leafy greens (such as baby bok choy, cabbage, or spinach)
2 lime wedges
Directions
Rinse the live mussels thoroughly under cold running water. Using a stiff brush or your fingers, scrub away any dirt or debris from the shells. Discard any mussels with cracked, broken, or damaged shells, or any that remain open and do not close when tapped. Pull away the thin fibers (beard) protruding from the shell edge if present.
Place a wok or large saute pan over medium-high heat. Once hot, swirl the cooking oil into the pan to coat the bottom evenly.
Add the diced onion to the hot oil. Saute, stirring occasionally, for about 2 minutes until the onion begins to soften and become translucent.
Add the grated ginger and minced garlic to the pan. Stir constantly for about 30 seconds until the mixture becomes very fragrant and the raw edge begins to soften.
Pour in the vegetable broth and increase the heat to high. In a small bowl, dissolve the miso paste in a few tablespoons of the warm broth to prevent lumping, then stir it back into the pan. Add the hot chili sauce and stir to combine. Allow the broth to come to a simmer.
Once the broth is simmering, add the diced tomato and fresh leafy greens, stirring gently to submerge them. Immediately add the cleaned mussels, distributing them evenly throughout the pan. Cover the pan with a lid and increase the heat to high. Steam for 3 to 4 minutes, until the mussels have opened fully.
Remove the pan from the heat. Discard any mussels that remain closed after steaming, as they are unsafe to eat. Divide the mussels, vegetables, and broth between two serving bowls. Serve immediately with the lime wedges on the side for squeezing over the dish.
