Grilled miso, lime and ginger mussels
Perfect for a starter or served with chips for a main, these crispy-zingy mussels come complete with their own mini dishes thanks to being grilled in their shells. We’d happily sit at the kitchen table and eat the lot straight off the tray.
Ingreadient
- 80g unsalted butter, softened
- 20g ginger, finely grated
- 2 tbsp white miso paste
- Finely grated zest and juice 1 lime
- 10g coriander, finely chopped
- 1kg mussels, beards removed and scrubbed
- 100ml dry white wine
- 20g panko breadcrumbs
- 1 tbsp sesame oil
Instruction
- Put the butter in a bowl with the ginger, miso, lime zest and juice and coriander, then mash everything together.
- Put a large saucepan over a high heat. Discard any mussels that don’t close when firmly tapped. Add the wine, then immediately tip in the mussels and cover. Cook for 3-4 minutes until the mussels have opened up, then drain in a colander set over a bowl to catch the liquid. Return the liquid to the pan and simmer until you have around 2 tbsp left, then pour this into the butter mixture. Discard any mussels that haven’t opened up.
- Heat the grill to high. Separate the shells of each mussel and discard the empty ones, then arrange the filled halves on a baking tray. Spoon a little of the butter mixture into each one, then sprinkle with breadcrumbs and drizzle with the oil.
- Grill the mussels for 3-5 minutes until bubbling and crisp, then eat immediately.
