Mussels with butter miso sauce and tomato salsa

Overview

Recently, I have become more and more fond of cooking dishes that are easy to eat without thinking. Starting from the ingredients in the refrigerator, I swim in the ocean of recipes and imagine whether each combination tastes good and simple enough. Although it is rare to have a gluttonous meal in the home kitchen, cooking delicious food is easy and smooth! Just like this box of mussels taken out of the refrigerator, give them two distinct flavors in 30 minutes, which can be enjoyed hot or cold. Add a glass of lemonade and serve!

Tags

• foreign cuisine
• western food
• beginning of autumn
• butter
• frozen green-lipped clams
• garlic
• grind black pepper
• lemon
• mirin
• miso
• radish seedlings
• virgin olive oil
• chopped green onions
• fish sauce
• small onions
• tomatoes

Ingredients

Steps

1. 1 Thaw the mussels thoroughly in cold water, this will take about 20 minutes

   

2. 2 Make tomato salsa. Remove the seeds from the tomatoes and dice them, cut the onions into shreds, and mince the garlic

   

3. 3 Put the diced tomatoes, fish sauce, minced garlic, and onion into a mixing bowl and mix evenly, then pour in the lemon juice and olive oil

   

4. 4 Rub in grated lemon, season with black pepper, stir in radish sprouts, and finally use fish sauce to slightly adjust the saltiness

   

5. 5 Make the buttery miso sauce. At this time, preheat the oven to 210°C. Mix the softened butter, miso, mirin, chopped green onion, and minced garlic in a bowl. Stir well and refrigerate until thick

   

6. 6 Place the mussels into the boiling water and wait until the water boils again before serving

   

7. 7 Spread the buttery miso sauce on the mussels

   

8. 8 Place in the upper rack of the oven and bake until golden brown, about 10 minutes

   

9. 9 When serving, put the tomato salsa into the mussels and drizzle with the juice from the bottom of the bowl. Also rub some lemon shreds on the grilled mussels and serve with lemon wedges