Mussels with Miso and Ginger
Prep Time: 15 Minutes
Cooking Time: 5 Minutes
Serves: 2 - 4 People
1kg Omega Mussels
50ml Canola oil
2 Shallots, peeled, finely sliced
3 Garlic cloves, minced
20g Ginger, finely sliced into sticks
40g Miso paste
½ cup Water
30g Fresh baby spinach
2 Spring onion sticks, sliced
Open the packet of mussels and strain off the liquid. Check the mussels are clean and any beards are removed. Set aside until ready to cook.
Soften the butter and then mix in the miso paste.
In a large wok or large saucepan heat the oil to medium heat and add the sliced shallots, minced garlic and ginger. Sautee for 2 minutes until softened.
Add the mussels and water, heat through, giving it a good stir.
Add the baby spinach and miso butter, toss in the wok or saucepan until the butter has melted and has created the sauce.
Pour into a large serving dish and serve with crusty bread.
Recipe created by A Tasty Kitchen