Mussels-O-Miso

1. Prepare Mussels

Thoroughly rinse, scrub, and debeard the mussels under cold running water. Use a brush to gently scrub the shells, and remove any beards by pulling them towards the hinge of the shell.

2. Cook Shishito Peppers

In a large saucepan, heat the vegetable oil over medium-high heat. Add the sliced shishito peppers and cook for about a minute until they become fragrant and start to brown.

3. Add Aromatics

Add the minced ginger and garlic to the saucepan. Cook for about a minute, allowing the aromatics to meld with the peppers and release their enticing scents.

4. Create Broth

Whisk in the chicken broth, brown miso paste, fish sauce, dark brown sugar, and lager beer. Stir the mixture until it begins to simmer.

5. Cook Mussels

Carefully add the prepped mussels to the simmering broth. Cover the saucepan with a lid and let the mussels cook for 1 to 2 minutes, or until most of them have opened.

6. Add Harissa and Lime

Once the mussels have opened, stir in the harissa paste and the juice of 2 limes. This will add a hint of heat and acidity, brightening the flavors of the dish.

7. Serve

Transfer the mussels to a serving bowl. Garnish with freshly chopped cilantro and serve with lime quarters on the side for an extra burst of freshness. Enjoy this dish with a cold lager beer if you like.