Mussels and Miso with Grilled Bread Recipe
Recipe by Chef Shaun O’Neale–
Winner of MasterChef USA Champion Season 7
- 1 cup unsalted butter, room temp
- 1/2 cup white miso
- 2 tablespoons yuzu juice
- Salt to taste
- 2 pounds mussels, cleaned and beards removed
- 1 tablespoon olive oil
- 1/2 cup cured spicy Chinese sausage, diced (can substitute cured chorizo)
- 1 large shallot, minced fine
- 2 cloves garlic, minced fine
- 1 teaspoon serrano chile, minced fine
- 1 cup sake
- 4 tablespoons miso butter
- 1 Loaf of sourdough bread
- Miso butter
- Scallion, sliced on a bias
- Micro cilantro greens or regular cilantro
- Miso butter
To make the miso butter: Add all the ingredients to the bowl of a small food processor and process until smooth. Remove from the processor and roll into a log using plastic wrap.
To make the mussels: Make sure your mussels are very clean and you have soaked them several times in clean water. Add the oil to a CookCraft 12in Dual Handle Pan over medium high heat and allow the oil to heat. Add the cured sausage and cook until the sausage is just starting to crisp, about 3 minutes. Add the shallot, and cook stirring constantly for about 2 minutes, add the garlic and the Serrano and cook for two minutes continuing to stir. Deglaze the pan Wirth the sake and reduce until the sake is reduced by half. Add the butter and stir well to incorporate, add the mussels to the pan and place the lid on the pan. Cook for 3 minutes and then start checking for opened mussels, have a bowl ready to put the cooked mussels in as they open. All the mussels should be open within 5 to 6 minutes if some remain closed discard them. Pour the remaining liquid in the pan over the mussels and garnish with the scallion, cilantro and clumps of the miso butter dotted around the mussels.
To make the grilled bread: Pre heat a grill to high heat. Brush the bread liberally with the miso butter and grill over high heat until nice and crusty with good grill marks.