Miso-Glazed Mussels
Number of Servings: 3
Source: Chef Lindsay Cameron Wilson
Ingredients
2 1⁄2 lb (1.1 kg) fresh PEI Mussels
1⁄4 cup (60 mL) white wine
1/4 cup (60 mL) miso paste
1 Tbsp (15 mL) soy sauce
1 Tbsp (15 mL) brown sugar
4 green onions, finely sliced, to garnish
Method
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- Whisk together white wine, miso paste, soy sauce and brown sugar in a large pot over medium heat. Add mussels. Cover and leave to steam for 5-7 minutes, or until mussels are open.
- Discard any mussels that do not open.
- Transfer mussels and their liquid to a serving dish and garnish with green onion.