Ingredients:

  • 2 lbs Fresh Mussels (scrubbed, debearded)
  • 2 Tbsp Unsalted Butter
  • 4 large cloves Garlic (finely minced)
  • 1 inch piece Fresh Ginger (finely grated)
  • 1 medium Shallot (finely diced)
  • 1/2 cup Dry Sake (or Dry Vermouth)
  • 1 1/2 cups Low Sodium Chicken or Vegetable Stock
  • 2 Tbsp White Miso Paste (Shiro Miso)
  • 1 tsp Soy Sauce (or Tamari)
  • 2 stalks Scallions (thinly sliced, green parts only)
  • 1/4 cup Fresh Cilantro or Parsley (roughly chopped)
  • 1 Tbsp Fresh Lemon Juice

Instructions:

  1. Thoroughly clean mussels under cold running water. Discard any that are open and do not close when tapped sharply. Remove the tough beard threads if present.
  2. Melt butter in a large, heavy-bottomed pot with a tight-fitting lid over medium heat. Add shallot and sauté until softened (about 3 minutes). Add minced garlic and grated ginger; cook for 1 minute until fragrant, being careful not to burn the garlic.
  3. Pour in the sake (or vermouth) and let it bubble vigorously for 1 minute, scraping up any browned bits from the bottom of the pot.
  4. Reduce heat to low. In a small bowl, whisk the miso paste with about 1/2 cup of the warm stock until fully dissolved. Pour the dissolved miso mixture, the remaining stock, and the soy sauce into the pot. Bring the mixture to a gentle simmer.
  5. Increase heat to high. Add all the cleaned mussels to the pot. Immediately cover tightly with the lid.
  6. Steam for 5–7 minutes, shaking the pot gently halfway through. Cook until all mussels have opened. Discard any mussels that remain stubbornly closed after steaming.
  7. Remove the pot from the heat. Stir in the fresh lemon juice. Ladle the mussels and generous amounts of broth into deep serving bowls. Garnish heavily with sliced scallions and fresh cilantro/parsley.