Coconut Miso Mussels

Anthony

These mussels are steamed and served in a soup of coconut milk, miso and lime juice. Ginger, garlic, leeks and red chilis make up the aromatics. Serve with a spoon and/or lots of hearty grilled bread. This should serve two as a main course or 4-6 for an appetizer.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Cuisine South East Asian

Ingredients

2 lbs. PEI Mussels
14 oz coconut milk
2 limes juiced plus more for garnish
3 TB miso paste
2 TB freshly minced ginger
2 TB freshly minced garlic
3 red chilis finely chopped
1/2 cup finely chopped leek
1 TB neutral oil

Instructions

Scrub and rinse the mussels and set aside in the refrigerator.
In a pot large enough to fit and shake the mussels, quickly sauté the leeks and chilis over medium-high heat. Sauté for a few minutes until leeks soften, add the garlic and ginger and stir for one minute. Add the miso paste and incorporate with the vegetables. Deglaze the pan with lime juice then mix in the coconut milk.
Once the coconut milk has warmed up, add the mussels. Cover, shake, and allow to steam for 5 minutes. Stir the mussels again and replace the lid for another 5-8 minutes.
Serve the mussels in the soup with a spoon and / or lots of hearty bread.