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Pan-Roasted Mussels in Miso Broth

Musselaptizer5

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20
prepare
10
cook
8
serves

INGREDIENTS

4 lb fresh blue cultured mussels
1⁄3 cup denjang, or shiro (white) miso
2 tbsp. sherry vinegar
2 tbsp. minced peeled fresh ginger
2 tbsp. sliced scallions (greens and whites)
6 garlic cloves, thinly sliced
1⁄4 cup grapeseed or other neutral oil
1 cup dry sake (use dry vermouth if you can’t find sake)

INSTRUCTIONS

  1. 1
    Rise fresh blue cultured mussels in tap water.
  2. 2
    Place mussels in a large bowl of cold water and let them sit for a few minutes.
  3. 3
    Smash together the denjang, sherry vinegar, ginger, sliced scallions, and garlic cloves in a small bowl. Set aside. In a medium saucepan, boil mussel juice until reduced to 3 tablespoons. Add bread crumbs, parsley, and hot pepper flakes. Toss together.
  4. 4
    Place a mussel on each shell. Pack seasoned bread crumbs over mussels. (Recipe can be prepared to this point up to 8 hours in advance. Cover and refrigerate.)
  5. 5
    Pour the oil into a deep wide pot with a lid that will later comfortable accommodate all the mussels, and set over high heat. After a minute or so, when the oil is hot but not smoking, add the mussels. Cook, stirring, for 1 minute, then add the sake. Cover the pot and steam the mussels until they’ve all opened, about 5-7 minutes. Discard any that do not open.
  6. 6
    Remove the lid from the pot, place all the mussels to one side, and add the denjang mixture to the liquid in the bottom of the pot. Stir to incorporate it, which should happen rather quickly, then toss the mussels to coat them with the sauce and pan juices.
  7. 7
    Using a slotted spoon, transfer the mussels to four deep bowls. Discard any mussels that did not open. Pour the broth-sauce from the pot over the mussels, and garnish each portion with a heavy dose of black pepper and some of the julienned scallions. Serve at once.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: David Chang (www.frommytable.com) Photo Credit: Katharine Millet

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