mussels with miso, ginger + nori
Garlic, scallions, and nori flakes make a bright green paste that acts as the base for a very layered, flavorful finished broth.
2 cloves garlic
2 tablespoons nori flakes
1 1-inch piece fresh ginger, grated
1 tablespoon white miso
2 tablespoons sesame oil
2 pounds fresh mussels
Splash of sherry vinegar or sake
- Place garlic, scallions, and nori in a mortar and pestle and grind to a paste. Add ginger, and mash again, followed by miso.
- Heat a large, lidded sauté pan over medium heat and add sesame oil. Add mussels, cover, and cook for a few minutes, allowing mussels to open. Remove lid and add a splash of sherry vinegar or sake. Cook for 2-3 minutes. Move mussels to one side of pan and add miso paste, stirring to make a thicker sauce. Remove from heat and serve.