1 tbsp sunflower oil
1 tbsp miso paste
1 1/2 l vegetable stock, or fish stick
1 kg | 6 cups mussels, rinsed with beards removed
4 spring onions, sliced
150 g | 2 cups enoki mushrooms, brushed clean
Freshly ground black pepper
1. Heat the oil in a casserole dish set over a medium heat. Whisk in the miso paste, cook for 1 minute, and then whisk in about 250 ml of the stock.
2. Bring to a rapid simmer, add the mussels, and then cover the dish with a lid. Cook until the mussels have opened, about 3-4 minutes; discard any that haven’t opened.
3. Add the remaining stock and the mushrooms, bringing to a simmer. Once simmering, cook for 3-4 minutes until the mushrooms are tender.
4. Stir in the spring onions and some salt and pepper to taste. Ladle into warm bowls and serve immediately.
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