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Coconut Miso Mussels
Ingredients:
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
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