Kevin's Miso Butter Steamed Mussels

Fresh mussels steamed in a chardonnay-butter broth loaded with shallot, garlic, ginger, fresh thyme, and a punch of umami miso paste, finished with sliced scallion. "Got dayum."

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Ingredients

• •2 lb fresh mussels, cleaned and debearded
• •2 sticks salted butter
• •1 whole shallot, thin sliced
• •4 cloves garlic cloves, smashed and chopped
• •1 thumb-sized piece fresh ginger, chopped
• •6 sprigs fresh thyme sprigs
• •2 tbsp yellow miso paste
• •½ cup chardonnay
• •3 whole green onions, sliced (divided)

Steps

1. Thin slice shallots: Thinly slice the shallot.
2. Smash garlic: Smash and roughly chop the garlic cloves.
3. 2 sticks butter: Add 2 sticks of butter to a hot wok along with the sliced shallot and smashed garlic.
4. Chop ginger: Chop the fresh ginger and add it to the wok.
5. Everyone in, add thyme: Add all the fresh thyme sprigs to the wok with the aromatics.
6. Slice scallion: Slice the scallions, reserving some for the finishing garnish.
7. Miso: Squeeze the miso paste into the wok and stir to combine with the butter and aromatics.
8. White wine: Pour in the chardonnay.
9. Simmer, lid on: Bring the broth to a simmer with the lid on.
10. Add mussels: Add the cleaned mussels to the simmering broth.
11. Lid on, heat up: Cover with the lid and increase the heat to steam the mussels open.
12. Scallion finish: Once the mussels have opened, uncover and finish with the reserved sliced scallion.
13. Enjoy with tiny fork: Serve immediately and enjoy straight from the shell with a tiny fork.