Miso Broth Mussels Recipe

Purge and clean mussels

Place mussels in a large bowl and cover with cold water and 1 tsp kosher salt. Let sit 20 minutes to purge sand. Lift mussels out (do not pour water through them), discard any with cracked shells or that do not close when tapped. Scrub shells under cold running water and pull off beards with a paring knife or by hand. Keep mussels chilled in ice water until ready to cook.

Sweat aromatics

In a wide, heavy-bottomed pot or deep skillet (large enough to hold the mussels in a single layer when possible), heat 3 tbs unsalted butter and 1 tbs neutral oil over medium heat until butter foams. Add 1 cup finely diced onion and 1 cup sliced leek; cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add 2 tbs minced ginger and 3 minced garlic cloves and cook until fragrant, about 1–2 minutes, taking care not to brown.

Cook potatoes and deglaze

Add 2 cups small-diced potatoes to the pot and toss to coat. Increase heat to medium-high, pour in 3 tbs dry white wine, and scrape any browned bits from the bottom with a wooden spoon. Let wine reduce by half, about 2 minutes.

Simmer chowder

Add 2 cups low-sodium fish or clam stock and bring to a gentle simmer. Cook until potatoes are just tender, about 8–10 minutes. Reduce heat to low.

Make miso-cream emulsion

In a small bowl, whisk together 3 tbs white miso paste with 1/4 cup warm milk to make a smooth slurry. Stir the slurry into the pot along with the remaining 3/4 cup milk and 1 cup heavy cream. Add 1 tbs mirin and 1 tsp light soy sauce. Gently warm the broth—do not let it boil vigorously once miso and cream are added—to avoid breaking the cream and to preserve miso flavor. Taste and adjust seasoning with 1 tsp freshly ground black pepper and more soy or miso if needed, keeping salt modest because miso is salty.

Cook mussels in broth

Increase heat to medium-high so the broth is at a lively simmer but not a rolling boil. Add the cleaned mussels to the pot, cover with a tight-fitting lid, and steam for 4–6 minutes, shaking the pot halfway through, until most mussels have opened. Stir once to coat with broth. Discard any mussels that remain closed after 6 minutes.

Finish and balance flavors

Remove the pot from heat. Stir in 1 tbs fresh lemon juice and 1 tsp toasted sesame oil. Taste and adjust—add up to 1 more teaspoon soy or a scant tablespoon miso dissolved in a little warm stock if it needs more umami, or a squeeze more lemon if it needs brightness. If the broth is too thin, simmer 1–2 minutes uncovered to reduce slightly (before adding mussels); if too thick, stir in up to 1/2 cup extra stock or milk.

Garnish and serve

Divide mussels and broth among 4 warmed shallow bowls. Sprinkle with 2 tbs chopped cilantro or parsley and 3 tbs sliced scallion greens and whites as desired. Finish with a pinch (1 tsp) red pepper flakes or Aleppo pepper if using. Serve immediately with crusty bread or steamed rice to soak up the creamy miso ginger chowder broth.