shiso miso mussels

Hottest day of the year was today. So my goal for dinner was minimal stove-time. Seafood is perfect for that... it cooks fast! Especially mussels. Plus? mussels are cheap as chips. And they go good with beer. Cold beer.

Shiso Miso Mussels

-2 Tablespoons vegetable oil

-1 shallot, chopped

-1/2 red onion, sliced thin

-2 cloves garlic, chopped

-1-inch piece of ginger, peeled and chopped

-3 Tablespoons soy sauce

-3 Tablespoons red miso paste

-1 1/2 cups water

-8 Shiso leaves, julienned

-1 1/3 lb. mussels

Cook the onion, shallot, garlic and ginger in the oil until they are softened but not browning. Add soy sauce and cook for about a minute. Add Miso and cook for another minute. Add water and cook and stir until miso paste is completely dissolved. Add shiso and mussels. Stir gently and cook for about 5-7 minutes until all the mussels are opened and the meat inside is cooked.

Serve over cooked rice sprinkled with dried shiso. You know, to soak up the delicious juices.

Related posts from the archives:

Table Three Mussels
Sushi Ceviche
Spring Rolls with Shiso
Chipotle-shrimp tacos with Mango Slaw
Curry Shrimp