Mussels O Miso Recipes

WHITE MISO MUSSELS WITH WATERCRESS

White Miso Mussels with Watercress image

Provided by Aida Mollenkamp

Time 17m

Yield 2 servings

Number Of Ingredients 6

Ingredients

2 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1 1/2 cups pale ale beer, or sake
2 pounds mussels
3 tablespoons white miso paste
4 ounces watercress leaves or spinach,, ends trimmed

Steps:

Heat butter in a 3-quart cast iron pot over medium heat. When butter foams, add ginger and cook until fragrant, about 1 minute. Add sake and bring to a boil. Add mussels, stir to coat, cover, and steam until mussels open, about 3 to 5 minutes.
Using a slotted spoon, remove mussels to a serving plate. Add miso to sauce and stir until smooth. Remove from heat, stir in watercress, pour over mussels, and serve.

Nutrition Facts : Calories 480 calorie, Fat 19 grams, SaturatedFat 9 grams, Cholesterol 126 milligrams, Sodium 1809 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 47 grams, Sugar 5 grams

MUSSELS-O-MISO

Mussels-O-Miso image

Provided by Alton Brown

Time 45m

Yield 2 servings

Number Of Ingredients 14

Ingredients

2 pounds mussels
1/2 cup chicken broth
1/4 cup brown miso paste
1 tablespoon fish sauce
1 tablespoon dark brown sugar
1 tablespoon vegetable oil
6 shishito peppers, seeded and sliced
2 tablespoons fresh ginger, minced
2 large garlic cloves, minced
Two 330-milliliter bottles lager beer (1 bottle for the recipe, the rest to drink with it)
1 tablespoon harissa paste
3 limes, 2 juiced and 1 quartered, for serving
1/2 cup fresh cilantro leaves, chopped
Crusty bread for serving

Steps:

Rinse and scrub the mussels under cool running water. Remove any "beards" by pulling the fiber down toward the hinge end. Discard the beards and any open mussels that do not close within 30 seconds after a hard tap. Set aside the mussels while you prepare the broth.
Add the chicken broth, brown miso paste, fish sauce and dark brown sugar to a container with a lid. Stir with a fork, then close the lid and shake vigorously to combine.
Heat the vegetable oil in a large saucepan over medium-high heat until shimmering. Add the shishitos and cook until fragrant and just beginning to brown, about 1 minute. Add the ginger and garlic and cook for another minute. Stir in the chicken broth mixture to combine. Pour in 1 bottle of beer and bring to a simmer. Add the mussels, cover and cook for 2 minutes, until most of the mussels have opened.
Use a slotted spoon to remove the mussels and place in two serving bowls. Stir the harissa and juice from 2 limes into the broth. Pour the broth over the mussels and finish with the cilantro. Serve with the lime quarters and some crusty bread.

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Rinse and scrub the mussels under cool running water. Remove any "beards" by pulling the fiber down toward the hinge end. Discard the beards and any open mussels that do not close within 30 seconds after a hard tap. Set the mussels aside while you prepare the broth.
Add the chicken broth, brown miso paste, fish sauce, and dark brown sugar to a container with a lid. Stir with a fork, then close the lid and shake vigorously to combine.
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Use a slotted spoon to remove the mussels and place in two serving bowls. Stir the harissa and juice from 2 limes into the broth. Pour the broth over the mussels and finish with the cilantro. Serve with the lime quarters, leftover beer, and some crusty bread.

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