Mussels-O-Miso Recipe
Asian ingredients like brown miso and fish sauce bring umami flavor to Alton Brown's mussles-o-miso, Best served with beer & crusty bread.
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Cooking tools:
- Needle-nose pliers
- Skillet
- Airtight container
- Stove
- Fork
- Slotted spoon
- Whisk
- Serving bowl
- Chef's knife
- Cutting board
Ingredients
- 2 pounds mussels*
- 1/2 cup unsalted chicken stock
- 1/4 cup brown or red miso paste
- 1 tablespoon fish sauce
- 1 tablespoon dark brown sugar
- 1 tablespoon vegetable oil
- 8 shishito peppers, seeded and thinly sliced
- 2 tablespoons minced fresh ginger
- 1/2 (330-ml) bottle lager or pilsner (I typically go with Asahi.)
- 1 tablespoon garlic chili sauce or any Thai-style chili sauce
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon unsalted butter
- 1/2 cup cilantro leaves, roughly chopped
- Crusty bread such as baguette for serving
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