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Cooking Time 15 minutes - Serves 2

There is no better food than a big bowl of mussels when the sun is shining. If you like mussels and Asian flavors, you need to give this one a go.


  • 1kg of live mussels, scrubbed and bearded*.

  • 1 small onion, sliced.

  • 3 garlic cloves, sliced.

  • 1 small knob of ginger, sliced.

  • 1 red chilli, sliced.

  • 2 tsp of white miso.

  • 1 tbsp of light soy sauce.

  • 1 tbsp of sesame oil.

  • 200 ml of stock, I used chicken.

  • A handful of fresh mint, roughly chopped.


  1. In a frying pan over medium to low heat, add a splash of olive oil. Add the onions, garlic, ginger, chili, season, and cook until the veg start to soften, around 5 minutes. Then, add the miso mix and cook for another couple of minutes.

  2. Now, turn the heat up to high and add the mussels, along with the stock, soy sauce, and sesame oil. Cover with a lid and give it a good shake. Cook for around 5-6 minutes.

  3. Once the mussels have opened (discard any unopened ones), check for seasoning, add the mint, and give it a good mix. Then, enjoy!

*Important: Please be careful when cooking with raw mussels, as they MUST be alive at the time of cooking. Place the mussels in a colander and give them a good wash under cold running water. Use the back of a knife to scrape off any barnacles. Give them a scrub if needed and remove the mussels' beards. Once cleaned, check that all the mussels are closed. If any are open, tap them on the shell. If they close, they are alive. If they remain open, discard them in the bin, as they are dead and not suitable for eating.

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