Spicy Steamed Mussels in Miso Broth

Spicy Mussels Miso Recipe

The once empty garage-turned-playroom-turned-moving boxes storage-area-turned-photography studio is now finally looking lived in, played in, worked in. In other words, it’s a mess and I love it. The wire shelving that holds my props is now about to collapse from the weight of an etsy and Fishs Eddy binge.

Wooden boards are strewn across the bottom shelves, delicate stoneware bowls of all different sizes and shapes are stacked so high that it almost looks comical.

One itty bitty puff of air to one single 3″ bowl and it will leeeeeeeeean to the left and come crashing down onto the next tower of bowls.

These gorgeous Caribbean-blue glass bowls were sold in a package of 6, and thank goodness, because that itty bitty puff of air really did happen, as well as the teetering tower of bowls and now I only have 2 of these lovely bowls left, which happen to be perfect for serving mussels. Spicy, steaming, mussels in a miso broth.

Spicy Steamed Mussels in Miso Broth

This recipe will take you 20 minutes tops, even if you move slow as a sloth. This recipe is created for my client, Miso & Easy.

The ingredients:


Spicy Steamed Mussels Recipe Ingredient list

The first step is to cook the onions for a couple of minutes. I add the garlic after the onions have been cooking to prevent the garlic from burning.  Yes, I’m cooking in a wok because it’s big, wide and has a nice see-through lid.

Pour in your broth, add the miso. Toss in those tomatoes!

Leafy vegetables and mussels go in, cover and let it cook. Just a few minutes is all it takes.

That glass lid? Awesome. Let’s me check the progress of the mussels without opening the lid. And psssst….it’s a Steamy Kitchen Wok! Yes! I designed my own wok and it’s currently in production – eeeeks! I’m excited, can’t wait to show you once they come in and we can start selling them in the store.


Spicy Steamed Mussels in Miso Broth

Servings: 2 Prep Time: 6 minutes Cook Time: 10 minutes

Miso & Easy is ready-to-use miso paste in a squeeze bottle. You can use regular miso paste - the recipe is flexible to use either.


1 pound live mussels
2 teaspoons cooking oil
1/2 onion, diced
1 clove garlic, finely minced
1 teaspoon finely grated fresh ginger
1 tomato, diced
handful fresh leafy vegetable (like baby bok choy, cabbage or spinach)
2 cups vegetable broth
2 tablespoons Miso & Easy (or 1 tablespoon miso paste)
1 teaspoon hot chili sauce (like Sriracha), or more to taste
2 wedges lime


1. Scrub the mussels and discard any with broken shells.

2. Heat a wok or saute pan over medium-high heat and swirl in the cooking oil. Add the onions and saute for 2 minutes. Add in the ginger and garlic and cook until fragrant, about 30 seconds. Add in the broth, miso and hot chili sauce and turn the heat to high.

3. When simmering, add the tomatoes, vegetables and the mussels. Cover and let steam for 3 minutes or until the mussels have opened. Discard any mussels that have not opened. Serve with lime.

Did not load Widget Area 5

Comments 21

  1. Gleeful

    Spice, mussels and miso? I didn’t even need to get past the title of the post to know that I am going to be making this very soon and will probably devour every last bit of it.

  2. daphne

    yum! i’m after low carb recipes n this is perfect with mussels! i tend to use tomato base for mussels so this will shake it up for me!

  3. Dee S

    Where can I find Miso & Easy in the Tampa area? I only see it on Amazon, but you have to purchase 6 at a time. Can you help me, Jaden? Thanks!

  4. Feast on the Cheap

    I am sooo making these. I order mussels whenever and wherever possible, but have never had them with miso. Can almost taste this combo just staring at my computer screen!

  5. Sharon

    Jaden help! I have also looked all over the Tampa area for Miso and can’t find it. Is there a substitute for Miso?

  6. Dee S

    Oh! Whole Food carries Miso & Easy? I was just going by the store locator according to Miso & Easy’s website. There was nothing listed in the Tampa area. Thanks so much…I will check out Whole Foods.

  7. dhanes

    Awesome! made them tonight never thought to use Miso like this. Used homemade Sriracha 🙂

  8. Jack Tanksley

    Jaden, looking at the image at the top the greens reminded me of Brussel Sprout leaves so I grabbed a double handful of Brussel Sprouts, cut off the hard ends where I thought the leaves might detach, steamed them and then chilled them, pulled off the leaves and dried them. Since they were already cooked I added them in at serving time. Added a nice umami dimension.

Leave a Reply

Your email address will not be published. Required fields are marked *