Name: Coconut Miso Mussels
Prep time: 15 min
Cook time: 10 min
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

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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

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

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

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