This is the kind of dish that I can picture on the menu of any number of trendy restaurants in town. Mussels steamed in a broth full of miso, ginger, garlic, lime juice, shishito peppers, and beer. Its finished with harrisa paste for a little spice at the end.
I wasn't sure how making mussels at home would go, but it turned out pretty smoothly. Only a few of the mussels didn't open after being steamed (general advice is to toss those). All the aromatics in the broth smelled delightful as they were cooked. All in all, a success.
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| Pretty? No. Tasty? Yes. |
Difficulty Level: Medium
Will It Get Made Again? I could actually see repeating this if the right occasion presented itself, but realistically its not going to be a common menu feature at my house. I tend to leave the seafood to the restaurants. It's nice to know I can replicate at home if I want though.
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