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Course: Mains
Keyword: Seafood, Shellfish


ACTIVE TIME: 45 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings
This may seem like a rather exotic mussel dish, given the miso- and fish sauce-infused ingredient list, but several of the odder ingredients here are multitaskers worthy of permanent residency in your kitchen.
If you have any broth left over after downing your last mussel, freeze it and use it in the next batch.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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  • 2 pounds mussels*
  • 1/2 cup unsalted chicken stock
  • 1/4 cup brown or red miso paste
  • 1 tablespoon fish sauce
  • 1 tablespoon dark brown sugar
  • 1 tablespoon vegetable oil
  • 8 shishito peppers, seeded and thinly sliced
  • 2 tablespoons minced fresh ginger
  • 1/2 (330-ml) bottle lager or pilsner (I typically go with Asahi.)
  • 1 tablespoon garlic chili sauce or any Thai-style chili sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon unsalted butter
  • 1/2 cup cilantro leaves, roughly chopped
  • Crusty bread such as baguette for serving

Specialized Hardware

11-inch straight sided skillet with lid
ACTIVE TIME: 45 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings


  • Rinse and scrub the mussels under cool running water. Remove any "beards" by pulling the fiber down toward the hinge end. (I keep a clean pair of needle-nose piers around for this.) Discard the beards and any open mussels that do not close within 30 seconds after a hard tap. Set the mussels aside while you prepare the broth.
  • Add the chicken stock, miso paste, fish sauce, and dark brown sugar to a container with a lid. Stir with a fork to break up the miso, then close the lid and shake vigorously to combine.
  • Heat the vegetable oil in an 11-inch straight sided skillet over medium-high heat until shimmering, about 1 minute. Add the shishito peppers and cook for 2 minutes or until fragrant and just beginning to brown. Add the ginger and cook for another minute, then stir in the broth mixture and the beer. Bring to a simmer.
  • Add the mussels and cover with a lid. Cook, shaking the pan occasionally, until the mussels have opened, about 2 minutes. (There are usually one or two that refuse to open no matter how long you cook them. Just discard as you find them.)
  • Transfer the mussels to a large serving bowl with a slotted spoon. Whisk the garlic chili sauce and lime juice into the broth and cook for 1 minute.
  • Whisk in the butter until melted and thoroughly integrated, Pour over the mussels, followed by the chopped cilantro. Serve immediately, mopping up the broth with the baguette.
  • *Fresh- and by that I mean- live. Mussels are available year-round and although they're considered to be at their peak from October to March, I eat a lot more in the summer than I do in the winter. When shopping, you'll find mesh bags, on ice, in the fresh seafood counter of quality markets. The shells should be shiny and most should be closed. It's ok if they're a little bit open as long as they close within a minute when tapped. If they're gaping wide, like they're yawning, pass. To store at home, I usually stash their mesh bag in a wide bowl over ice, topped by a moist towel. Don't wash them until right before cooking as fresh water will kill them. I strongly advise they be cooked within 24 hours of purchase...sooner is better.
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