Tuesday, August 02, 2011

shiso miso mussels


Hottest day of the year was today. So my goal for dinner was minimal stove-time. Seafood is perfect for that... it cooks fast! Especially mussels. Plus? mussels are cheap as chips. And they go good with beer. Cold beer.



Shiso Miso Mussels

-2 Tablespoons vegetable oil
-1 shallot, chopped
-1/2 red onion, sliced thin
-2 cloves garlic, chopped
-1-inch piece of ginger, peeled and chopped
-3 Tablespoons soy sauce
-3 Tablespoons red miso paste
-1 1/2 cups water
-8 Shiso leaves, julienned
-1 1/3 lb. mussels

Cook the onion, shallot, garlic and ginger in the oil until they are softened but not browning. Add soy sauce and cook for about a minute. Add Miso and cook for another minute. Add water and cook and stir until miso paste is completely dissolved. Add shiso and mussels. Stir gently and cook for about 5-7 minutes until all the mussels are opened and the meat inside is cooked.

Serve over cooked rice sprinkled with dried shiso. You know, to soak up the delicious juices.

4 comments:

Jules8 said...

Steph - these look amazing! Can I pay you to make them sometime soon?

ironstef said...

don't be silly! you don't need to pay me! just have me over... you know I like cooking in other people's kitchens! :)

My-Tien said...

looks so delicious. Mussel + rice - beer = goodness

Jon @shoottocook said...

These look amazing - I definitely need to get on the mussels bandwagon. I've never cooked them at home but I love 'em! I'm totally going to give them a try sometime soon!