Miso mussels

Ingredients

• 1 litre vegetable stock

• grated to make 1 tbsp ginger

• 4 tbsp miso soup paste

• a bunch spring onions, sliced

• 1kg mussels, cleaned and beards removed (throw away any that won’t close)

• to serve, steamed rice

Method

STEP 1

Heat the vegetable stock in a large saucepan, and add the ginger, miso paste and half the spring onions. Bring to a simmer, then add the mussels. Put on the lid, and cook for 4-5 minutes until the mussels are open. Scatter with the remaining spring onion and serve with rice if you like.

Source: Olive Magazine