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Grilled miso, lime and ginger mussels

Name: Grilled miso, lime and ginger mussels
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: Serves 4-6
Ingredients: 80g unsalted butter, softened; 20g ginger, finely grated; 2 tbsp white miso paste; Finely grated zest and juice 1 lime; 10g coriander, finely chopped; 1kg mussels, beards removed and scrubbed; 100ml dry white wine; 20g panko breadcrumbs; 1 tbsp sesame oil

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 1 Jun 23
Updated: 18 Mar 24

Perfect for a starter or served with chips for a main, these crispy-zingy mussels come complete with their own mini dishes thanks to being grilled in their shells. We’d happily sit at the kitchen table and eat the lot straight off the tray.

From fries to fat chips, you’ll find the perfect potato-y side for these mussels in our chips recipes collection.

Easy
June 2023

Test kitchen approved

Serves 4-6
Hands-on time 25 min. Oven time 5 min

From fries to fat chips, you’ll find the perfect potato-y side for these mussels in our chips recipes collection.

Nutrition: Per serving (for 6)

Calories: 271kcals
Fat: 17g (8g saturated)
Protein: 21g
Carbohydrates: 7.1g (1g sugars)
Fibre: 0g
Salt: 1.2g

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Ingredients

80g unsalted butter, softened
20g ginger, finely grated
2 tbsp white miso paste
Finely grated zest and juice 1 lime
10g coriander, finely chopped
1kg mussels, beards removed and scrubbed
100ml dry white wine
20g panko breadcrumbs
1 tbsp sesame oil

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Method

Put the butter in a bowl with the ginger, miso, lime zest and juice and coriander, then mash everything together.
Put a large saucepan over a high heat. Discard any mussels that don’t close when firmly tapped. Add the wine, then immediately tip in the mussels and cover. Cook for 3-4 minutes until the mussels have opened up, then drain in a colander set over a bowl to catch the liquid. Return the liquid to the pan and simmer until you have around 2 tbsp left, then pour this into the butter mixture. Discard any mussels that haven’t opened up.
Heat the grill to high. Separate the shells of each mussel and discard the empty ones, then arrange the filled halves on a baking tray. Spoon a little of the butter mixture into each one, then sprinkle with breadcrumbs and drizzle with the oil.