Mussels in garlic miso broth. This mussel recipe is a quick, easy, light and healthy take on a French bar-food classic. The mussels steam in the same pan as the miso broth in this effortless one-pan supper.
Mussels are easy to make compared to most fresh seafood options, and ready in basically no time at all, they’re a weeknight dinner dream.
Steaming mussels in white wine and serving with a creamy garlic sauce is one of my favorite classic dishes to eat. I used to live on these, eating them almost for 10 days in a row when the season started. But sorry white wine, now you have some serious competition.
So, we’re making the mussels with an East Asian influence and adding miso for some funky complexity. I hear you thinking, does this work? Yup. It really is very good.
I’ve added some fresh chilies and finished the dish off with some chilli oil. You may worry this could be very spicy, but it’s not a spicy dish at all. The chilli adds that extra punch, no more. You can make this dish as spicy as you like. And, don’t forget to toast up some crusty bread to soak up the delicious creamy sauce, that’s the very best part!
Note: The majority of mussels you’ll find available are farm-raised, which is good news when it comes to cleaning them, that requires less cleaning and they’re virtually free of grit. Always check them individual to make sure they’re closed tightly before cooking, it’s a little tedious, but one bad mussel can ruin the whole dish.
Let me guide you through the recipe with this step-by-step VIDEO.
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Cooking Video
Calories Per Serving: 365 kcalMussels in Garlic Miso Broth
Ingredients
For Serving
Instructions
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
It’s amazing that this recipe has no comments because wow! It is incredible! I make mussels a lot – almost always in a Thai coconut broth, but this… This! It’s so delicious! The broth was so yummy we ran out of bread and that’s saying a lot. We are just 2 people, so I used half the amount of mussels, but otherwise I followed the recipe, except for having to sub evaporated milk for the cooking cream. Thank you so much for this 5 star recipe! One of the best mussel recipes ever! PS I sprinkled La-Yu on it at the end, and just as you said, it wasn’t crazy hot at all. *****
Hi Marlene, thanks so much for giving this recipe a try and sharing your feedback! I love to hear that it was a winner!
We thought this recipe was great! Probably should have halved this for only two people. Will def add the chili oil the next time.
hi Ashley, I’m so happy you enjoyed it! Thank you for giving it a try!