World-class Australian mussels are infused with the deep umami flavours of miso in this easy seafood recipe.
Miso is instantly associated with Japanese cooking culture and whilst that is not incorrect, miso was originally infused in China and brought to Japan by Buddhist monks around 1300 years ago. Thankfully for us, the miso tradition continued to be passed down, and now we get to enjoy this amazing Asian delicacy with our superb South Australian Kinkawooka Mussels. Grab a bag and dive into this recipe today!
Method
Open the pack of Pot Ready Kinkawooka Mussels. Strain off the liquid and give them a quick rinse under cold water.
Heat up a pot with approximately 1cm of water. When the water is boiling, add the mussels. Cover with a lid and steam them for a couple of minutes, stirring every minute or so until the mussels open.
Remove from the heat and strain the mussels off, keeping some liquid in the bowl.
Discard any unopened mussels.
Remove half of each shell and place the half mussels on a tray.
Heat a fry pan or pot and fry the miso paste and butter until it forms a sauce. Add the mirin, soy and sugar, and reduce to a thick paste.
Spoon or brush the miso butter onto the half-shell mussels, sprinkle panko breadcrumbs evenly over each mussel and place in a hot oven (200°C) or under a grill for 3-4 minutes until the sauce starts to brown.
Remove the mussels from the oven, place on a serving plate or bowl and sprinkle with chives and sesame seeds.
This dish can also be served with steamed jasmine rice.