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A close-up of a bowl filled with cooked mussels, garnished with chopped green onions and cracked black pepper, showcasing a fresh and flavorful seafood dish.

Mussels w/ Miso Garlic Sauce

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Steamed mussels in a savory white miso garlic sauce with fresh ginger and scallions. Quick, impressive, and packed with umami flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Asian Inspired
Calories: 234
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ⅓ cup white miso
  • 2 tablespoon sherry vinegar
  • 2 tablespoon peeled fresh ginger minced
  • 2 tablespoon scallions sliced (greens & whites)
  • 6 cloves garlic thinly sliced
  • 4-5 lbs mussels cleaned and debearded
  • ¼ cup avocado or neutral cooking oil
  • 1 cup dry sake
  • ½ cup scallions julienned (1 ½-inch strips)
  • Freshly ground black pepper to taste

Equipment

  • Large deep pot or Dutch oven with lid
  • Slotted spoon
  • Small mixing bowl

Method
 

  1. Whisk together white miso, sherry vinegar, minced ginger, sliced scallions, and garlic in a small bowl. Set aside.
  2. Clean mussels by soaking in cold water for a few minutes, scrubbing gently, and removing any beards. Discard any mussels that are open before cooking.
  3. Heat oil in a deep, wide pot or Dutch oven over high heat. After 1 minute, add the mussels and cook, stirring, for 1 minute.
  4. Add sake, cover pot, and steam until mussels open (about 4–5 minutes). Discard any unopened mussels.
  5. Remove lid, move mussels to one side of the pot. Add miso mixture to the empty side, stir to incorporate, then toss mussels in the sauce to coat.
  6. Using a slotted spoon, transfer mussels to serving bowls. Spoon broth and sauce over them.
  7. Garnish with freshly ground black pepper and julienned scallions. Serve immediately.

Nutrition

Calories: 234kcalCarbohydrates: 34gProtein: 14gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 3435mgPotassium: 448mgFiber: 7gSugar: 7gVitamin A: 700IUVitamin C: 17mgCalcium: 131mgIron: 4mg

Notes

Storage: Mussels are a cook-and-eat-now dish; they toughen up fast when reheated. If you have leftovers, pull the meat from the shells, store covered in the fridge for up to a day, and add it cold to a salad or pasta rather than reheating in the shell. The miso garlic broth keeps on its own for 2-3 days and is worth saving to spoon over rice or noodles.

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