15 minutes
A delightful dish featuring fresh mussels cooked in a flavorful broth with miso, beer, and aromatic ingredients, served with a touch of heat from harissa and brightness from lime juice.
Fresh Mussels, rinsed, scrubbed, debearded
0 lb
tablespoons
Shishito Peppers, sliced
each
Fresh Ginger, minced
tablespoons
Garlic Clove, minced
each
cups
cups
tablespoons
Dark Brown Sugar
tablespoons
Lager Beer
cups
Harissa Paste
tablespoons
Limes, juiced, quartered for serving
each
Cilantro, chopped
cups
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.
Comments (0)