Mussels gratin with miso and panko

White miso replaces the salt and amplifies the briny flavor, while the Panko keeps the topping light and crispy.

25 min7 ingredients 5 steps

Instructions

Prepare the mussels

Thaw the mussels in the fridge, 4-6 hr. Alternatively, for faster thawing, keep the sealed bag in cold water for 30-45 min or, even quicker, under running cold water for 15-25 min. Drain them, pat off excess liquid and set the half-shells stable in a tray.
Make the topping

Mix the softened butter with the Shiro Miso Paste, garlic and half the spring onions. Fold in the Panko without packing it down.
Coat evenly

Put a small amount of topping over each mussel. The meat should be covered, but not buried under a thick layer of butter.
Gratinate ⏱ 8 min

Bake at 220°C, in the upper part of the oven, until the panko turns golden and the mussels are piping hot.
Serve

Add the remaining spring onions and a few drops of lemon. Serve immediately, straight in the shells.

Good to know

The mussels are blanched, so the gratin is about heating and browning, not long cooking. Too much topping or too long in the oven masks the flavor and dries out the shellfish.

Frequently asked questions

Do the mussels need boiling before the gratin?

No, the Green-Lipped Mussels are already blanched. The gratin at 220°C is only about heating and browning the topping, not long cooking.

How do I thaw green-lipped mussels?

In the fridge for 4 to 6 hours, or the sealed bag in cold water for 30 to 45 minutes, or under running cold water for 15 to 25 minutes. Drain and pat dry before topping.

Why use miso instead of salt?

Miso Shiro Paste replaces the salt and amplifies the briny flavour of the mussels. You use 35 g miso mixed with softened butter and Panko.

Why not pile the topping on the mussels?

Too much topping or too long in the oven masks the flavour and dries out the shellfish. The meat should be covered but not buried in butter.