Ingredients

Method

• 20 black mussels, on the shell
• 150 g kelp or kombu, coarsely diced (if you use kelp you've collected, be sure to wash it thoroughly)
• 1 onion, finely sliced
• 2 T bonito flakes (optional)
• 3/4 cup sake or white wine
• 1 x 5 cm ginger piece
• 2 garlic cloves, sliced
• 30 g wakame, soaked
• 1 cup cream
• 1 T miso paste

Method

Ingredients

Place the mussels, kelp, onion and bonito flakes, if using, into a large saucepan over a medium to high heat.

Toss in the pan, then add the sake or white wine, ginger, garlic and miso paste. Cover with a lid and toss a bit more.

Steam lightly for a minute or so before adding the remaining ingredients. Cover with the lid again. Simmer for a further 5 minutes until all the mussel shells have opened and the broth has become fragrant.

The mussels should be plump and silky, so take care not to overcook them. Discard any mussels that do not open.

Cook’s note: When cooking mussels, get the pan red hot and take them off the heat as soon as they open.