Kinkawooka Mussels with Miso Butter
Miso is instantly associated with Japanese cooking culture and whilst that is not incorrect, miso was originally infused in China and brought to Japan by Buddhist monks around 1300 years ago. Thankfully for us, the miso tradition continued to be passed down, and now we get to enjoy this amazing Asian delicacy with our superb tasting South Australian Kinkawooka mussels. Grab a bag of Kinkawooka mussels and dive into this recipe today.
Kinkawooka Mussels with Miso Butter
Serves: 2
Ingredients
1kg Kinkawooka pot ready mussels
2 cups water
4 teaspoons vegetable oil
4 shallots, chopped
1 tablespoon miso paste
1 tablespoon sugar
1 tablespoon mirin
1 tablespoon light soy sauce
1 tablespoon unsalted butter
½ cup chopped chives
1 cup panko breadcrumbs
1 tablespoon toasted white sesame seeds
Method
1 Open the pack of pot ready Kinkawooka mussels. Strain off the liquid and give them a quick rinse under cold water.
2 Heat up a pot with approximately 1cm of water. When the water is boiling, add the mussels. Cover with a lid and steam them for a couple of minutes, stirring every minute or so until the mussels open.
3 Remove from the heat and strain the mussels off, keeping some liquid in the bowl.
4 Discard any unopened mussels.
5 Remove half of each shell and place the half mussels on a tray.
6 Heat a fry pan or pot and fry the miso paste and butter until it forms a sauce. Add the mirin, soy and sugar, and reduce to a thick paste.
7 Spoon or brush the miso butter onto the half shell mussels, sprinkle panko breadcrumbs evenly over each mussel and place in a hot oven (200 C) or under a grill for 3-4 minutes until the sauce starts to brown.
8 Remove the mussels from the oven, place on a serving plate or bowl and sprinkle with chives and sesame seeds.
9 Can also be served with steamed jasmine rice.