SUPER UMAMI MUSSEL SPAGHETTI WITH MISO, ORANGE & GINGER BROTH
True story. “That is the most delicious mussel shell I’ve ever tasted!” exclaimed one of our guests as they sucked on their first mussel. Oozing with umami - miso and parmesan - this super quick and super yummy mussel dish will get everyone’s taste buds over excited. Combining these ingredients might sound a little strange. Go on. Give it a go. Trust me!
2 kg fresh uncooked mussels, scrubbed and de-bearded
1 bulb garlic, minced
2 inches fresh ginger, minced
4 bay leaves
3 T olive oil or butter
2 large oranges, zested and juiced
3 T miso, white or dark
1 ½ c white wine
400 g fresh spaghetti
4 T olive oil
75 g fresh parmesan
Salt and pepper to taste
Cook off the pasta as per directions on packet. Drain through a colander then stir through olive oil and salt and pepper to taste. Set aside in the colander. It’s easy to cook this first as this recipe is super quick.
In your Legacy Pan, sauté the garlic, ginger and bay leaves in olive oil or butter until nicely brown and a bit crunchy.
Add orange zest and juice, miso and wine and simmer for 3 minutes. Have a little taste. Do you like it saltier? Add a little more miso!
Bring the broth up to a rapid boil and add mussels. Lower the temperature to medium once it all comes back to the boil then steam, covered, until the shell fish opens. This takes 3-6 minutes depending on how cooked you like them.
As the mussels steam, set the colander of pasta over a pot of boiling water (reuse that pasta pot), cover with a pot lid and heat through. Don’t overcook it.
Place steaming hot pasta in individual bowls or a larger serving dish. Sprinkle with half the parmesan. Pile mussels on top. Drizzle that lovely broth all over the top of the mussels and spaghetti and finish with another hearty sprinkle of parmesan. And more black pepper if you want.
Easy. The most delicious dinner ever. In 30 mins at most.