P.e.i Mussels Recipe

Clean the Mussels

Rinse the P.E.I mussels under cold running water, scrubbing the shells with a brush to remove any debris or barnacles. Discard any mussels that are open and do not close when tapped.

Cook the Mussels

In a large pot, combine 1 cup of water and 3 tablespoons of white miso paste. Stir until the miso is dissolved. Add the cleaned mussels to the pot and cover. Steam the mussels over medium heat for about 5-7 minutes, or until they open. Remove from heat.

Sauté Aromatics

In a separate pot, heat 1 tablespoon of sesame oil over medium heat. Add 2 teaspoons of minced garlic, 1 teaspoon of grated ginger, and 1 tablespoon of chopped green onions (white part only). Sauté for 2-3 minutes until fragrant.

Add Broth Ingredients

Pour in 4 cups of vegetable broth and 1 tablespoon of soy sauce. Bring the mixture to a simmer and let it cook for about 10 minutes to let the flavors meld together.

Incorporate Miso

After simmering, stir in the cooked mussels and any juices from the mussels into the broth. Let simmer for an additional 2-3 minutes.

Prepare the Sourdough

While the brodo is simmering, toast the kimchi sourdough slices in a toaster or on a grill until golden brown.

Serve the Dish

Ladle the mussels and broth into bowls. Top with micro greens for garnish. Serve with toasted kimchi sourdough on the side.