Creamy miso mussels
Fresh mussels in a silky, savoury miso and coconut broth: restaurant-worthy comfort food without the usual cream, garlic or wine.
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Aprons optional, enthusiasm encouraged
Method
- Heat 1 tbsp neutral oil in a large, heavy-based pot over a medium heat. Add the sliced mushrooms and spring onion greens, then cook for 6–8 minutes, until they have released their moisture and are beginning to colour. Stir in the grated ginger and cook for 30 seconds, until fragrant.
- Pour in the chicken stock and bring it to a gentle simmer. In a small bowl, whisk a little of the hot stock into the white miso paste until completely smooth, then stir it back into the pan. Add the light coconut milk, whole milk and light soy sauce. Simmer gently for 3–4 minutes, then taste and add a little more soy if needed. Finish with the toasted sesame oil if desired.
- If using uncooked mussels, boil the cleaned and debearded mussels separately for 4–5 minutes, until they open, then add them to the broth. If using cooked mussels, add them directly to the broth and heat them through. Discard any mussels that remain closed, I don't want to poison you! 😂
- Stir in the baby spinach and allow it to wilt. For a slightly thicker, creamier broth, whisk in the optional cornflour slurry and simmer for one further minute.
- Divide the mussels and plenty of broth between four bowls. Finish with pea shoots, dill, sliced spring onion greens, paper-thin radish and black sesame seeds, if using. Serve immediately with warm crusty sourdough for dipping or steamed jasmine rice.
A little kitchen cleverness
Why this recipe works
It delivers a silky, savoury broth without relying on cream, garlic or wine. The usual restaurant suspects have been politely shown the door.
White miso, mushrooms and soy create plenty of depth, while coconut milk and whole milk give the broth a luxurious texture without making it feel excessively heavy.
The glossy black mussels, vibrant greens and pink-edged radishes make this look properly restaurant-worthy, despite coming together surprisingly quickly.
Your body gets the casting vote
Make it work for you
Reflux triggers are individual, so adjust this around what works for you. If spring onion greens or ginger are troublesome, reduce them or leave them out; the miso and mushrooms will still bring plenty of savoury flavour.
For a lighter broth, use a little less coconut milk or omit the sesame oil. If richer meals tend to bother you, start with a smaller portion and serve it with rice rather than lots of bread.
White miso and soy sauce are both salty, so taste before adding any extra soy.
For special diets: for gluten-free omit the soy sauce and choose a gluten-free miso, use oyster mushrooms if FODMAPS are an issue.
For now, later, or tomorrow’s smug lunch
Serving, storage and reheating
This recipe is at its best served immediately, while the mussels are tender and the broth is glossy.
Cool any leftovers promptly and refrigerate them in a covered container within two hours. Eat within one day. Reheat once, gently but thoroughly, until piping hot throughout; prolonged reheating can make the mussels rubbery.
Freezing is not recommended because both the mussels and the milk-based broth are likely to lose their best texture.
