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Mussels with Buttery Miso Broth


Craigie on Main • Cambridge, MA

Like the rest of Tony Maws' dishes, these mussels can't be defined by a single style of cuisine. Seemingly disparate French, Spanish and Japanese flavors blend in this ingenious take on a French bar-food classic.

slideshow Sustainable Seafood Recipes


  1. 2 tablespoons unsalted butter, softened
  2. 2 tablespoons yellow miso paste
  3. 1/4 cup extra-virgin olive oil
  4. 4 garlic cloves, thinly sliced
  5. 1/2 teaspoon crushed red pepper
  6. Pinch of saffron threads, crumbled
  7. 2 pounds mussels, scrubbed and debearded
  8. 2 tablespoons sake
  9. 1 tablespoon pastis or Pernod
  10. 1/4 cup water
  11. 1 tablespoon chopped tarragon
  12. 1 tablespoon chopped parsley
  13. Crusty bread, for serving
  1. In a small bowl, blend the butter with the miso. In a large pot, heat the olive oil. Add the garlic and cook over moderately high heat until golden, about 1 minute. Using a slotted spoon, transfer the garlic to a plate. Add the crushed red pepper and saffron to the pot. Add the mussels and cook, stirring, until the shells begin to open, about 2 minutes. Stir in the sake and pastis. Add the water and miso butter and cook, stirring, until the mussels have opened and are coated with sauce. Discard any mussels that don't open. Stir in the herbs and garlic and serve in bowls with crusty bread.