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Mussels with miso and ginger

Mussels cooked in mirin with a mousseline of spicy miso.

Ingredients

1kgMussels
20gFresh ginger
10gfresh garlic
2units.itemsSpring onion
100mlMirin

3units.itemsEgg yolks
10gspicy miso
100mlMirin
20mlSpicy soy sauce
100gClarified butter

40gcrispy seaweed snacks

Preparation

  1. Finely chop the ginger, garlic, and spring onion.
  2. Sauté them and deglaze with the mirin.
  3. Add the mussels and cook them for 4 minutes.
  4. Shake them and cook for another 3 minutes until they are all open.

  1. Put the egg yolks in a small pan.
  2. Add the miso, soy sauce, and mirin.
  3. Cook until done over the heat to about 82°C.
  4. Remove from the heat and gradually add the clarified butter while stirring.  

  1. Serve the mussels in the mussel pot and pour over the mousseline, or you can refine it by removing the top half of the mussel shell. Arrange those mussels like flower petals on a plate / bowl / small pan.
  2. Spoon the cooking liquid over, along with pieces of ginger, garlic, and spring onion.
  3. Finish with the mousseline and pieces of crispy nori.