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.
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 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.
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. 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.