Grilled miso, lime and ginger mussels

Grilled miso, lime and ginger mussels

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.

Grilled miso, lime and ginger mussels

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

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

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.

Nutrition: Per serving (for 6)

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

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Put the butter in a bowl with the ginger, miso, lime zest and juice and coriander, then mash everything together.
  2. 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.
  3. 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.
  4. Grill the mussels for 3-5 minutes until bubbling and crisp, then eat immediately.

Nutrition

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

delicious. tips

  1. Easy swaps: This recipe is easy, but to make it even easier you can use ready-cooked vacuum-packed mussels and skip the second step

Buy ingredients online

Recipe By

Emily Gussin

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
April 2024 delicious magazine cover

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Coconut milk recipes

Mussels in coconut broth

It only takes 15 minutes to rustle up this low-calorie...

Save recipe icon Save recipe icon Save recipe

Healthy fish recipes

Miso-baked cod

Bring a restaurant classic to your dinner table: enjoy the...

Save recipe icon Save recipe icon Save recipe

Soup recipes

Cheat’s spiced miso and dumpling soup

Using ready-made dumplings turns this Japanese miso noodle soup recipe...

Save recipe icon Save recipe icon Save recipe

Summer recipes

Moules marinières

A quick and classic French recipe for mussels with white...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.