This miso mussels recipe is a quick, easy, healthy way to use mussels in a new, Asian – Inspired way.
Fully cooked Mussels
with Natural Juice in Vacuum Pack.
- 1lt vegetable stock
- 1 tbsp Ginger grated to make
- 4 tbsp Miso soup paste
- A bunch of sliced spring onions
- 1kg mussels
- Steamed rice to serve.
How to cook
Heat the vegetable stock in a large saucepan, and add the ginger, miso paste and half the spring onions. Bring to a simmer, then add the mussels. Put on the lid, and cook for 4-5 minutes until the mussels are open. Scatter with the remaining spring onion and serve with rice if you like.