Spicy Steamed Mussels in Miso Broth
This Spicy Steamed Mussels in Miso Broth is a flavor-packed dish that's quick and easy to prepare!
Servings: 2 servings
Ingredients
- 1 pound live mussels
- 2 teaspoons cooking oil
- 1/2 cup onion diced
- 1 clove garlic finely minced
- 1 teaspoon fresh ginger finely grated
- 1 medium tomato diced
- 1 handful fresh leafy vegetables (like baby bok choy, cabbage, or spinach)
- 2 cups vegetable broth
- 2 tablespoons Miso & Easy (or 1 tablespoon miso paste)
- 1 teaspoon hot chili sauce (like Sriracha), or more to taste
- 2 wedges lime
Instructions
- Begin by rinsing the live mussels under cold water. Scrub the shells to remove any dirt or debris. Discard any mussels that are open and do not close when tapped.
- In a large pot, heat the cooking oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and grated ginger, stirring for another minute until fragrant.
- Stir in the diced tomato and your choice of leafy greens. Cook for 2-3 minutes until the greens are wilted and the tomatoes have softened.
- Pour in the vegetable broth and bring to a gentle simmer. Stir in the Miso & Easy (or miso paste) until fully dissolved. Adjust the seasoning with hot chili sauce according to your spice preference.
- Add the cleaned mussels to the pot. Cover with a lid and steam for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
- Once the mussels are cooked, serve them in bowls with a generous ladle of broth. Squeeze fresh lime juice over the top to brighten the flavors. Enjoy your Spicy Steamed Mussels in Miso Broth hot!
Equipment
- Large pot or deep skillet with a lid
- Wooden Spoon
- Knife
- Cutting Board
- Bowl
Notes
- Cooked mussels can be stored in the refrigerator for up to 2 days.
- Reheat gently on the stove with a splash of broth to prevent overcooking.
- For meal prep, chop vegetables in advance and store them in the fridge.