Hottest day of the year was today. So my goal for dinner was minimal stove-time. Seafood is perfect for that... it cooks fast! Especially mussels. Plus? mussels are cheap as chips. And they go good with beer. Cold beer.
Shiso Miso Mussels-2 Tablespoons vegetable oil-1 shallot, chopped-1/2 red onion, sliced thin-2 cloves garlic, chopped-1-inch piece of ginger, peeled and chopped-3 Tablespoons soy sauce-3 Tablespoons red miso paste-1 1/2 cups water-8 Shiso leaves, julienned-1 1/3 lb. musselsCook the onion, shallot, garlic and ginger in the oil until they are softened but not browning. Add soy sauce and cook for about a minute. Add Miso and cook for another minute. Add water and cook and stir until miso paste is completely dissolved. Add shiso and mussels. Stir gently and cook for about 5-7 minutes until all the mussels are opened and the meat inside is cooked.Serve over cooked rice sprinkled with dried shiso. You know, to soak up the delicious juices.