Make sure you have plenty of crusty bread or naan for dipping into this exquisite Coconut Miso broth and enjoy this recipe for sharing.
Ingredients
1 tbsp peanut or vegetable oil
1 shallot, finely chopped
2 cloves garlic, finely sliced
4cm piece of ginger, peeled and cut into small matchsticks
1 stalk lemongrass, bruised
270ml coconut milk
2 tsp sake
1 tbsp Kikkoman Less Salt Soy Sauce
2 tsp white miso paste
1kg mussels, scrubbed and de-bearded
1 red chilli, chopped
1/4 cup fresh coriander, chopped roughly
Warm naan to serve
Method
Heat oil in a heavy saucepan on medium heat. Add the shallot, garlic, ginger and lemongrass. Saute until shallots and garlic are translucent
Add coconut milk, sake, soy sauce and miso paste. Simmer for 5 minutes
Add the mussels and chilli and stir well. Cover with a tight lid and cook for 5 minutes or until all of the mussels have opened. Remove pan from heat and stir in coriander
To serve, remove any un-opened mussels and place remaining mussels and broth in a large bowl. Serve with the warmed naan
