Mussels with Butter Miso Sauce and Tomato Salsa
1.
Put the mussels in cold water to thaw completely, it takes about 20 minutes
2.
Make tomato salsa. Remove seeds and dice tomatoes, shred small onions, rub garlic
3.
Put the diced tomatoes, fish sauce, minced garlic and onion in a mixing bowl and mix evenly. Pour in lemon juice and olive oil
4.
Rub in shredded lemon, season with black pepper, stir in radish sprouts, and finally use fish sauce to adjust the saltiness
5.
Make butter miso sauce. At this time, preheat the oven to 210°C, mix the softened butter, miso, mirin, chopped shallots, and minced garlic in a bowl, stir well and refrigerate until viscous
6.
Put the mussels in boiling water and wait for the water to boil again.
7.
Spread the butter miso sauce on the mussels
8.
Bake the upper layer in the oven until the surface is golden brown, it takes about 10 minutes
9.
When serving, put the tomato salsa in the mussels and pour some juice on the bottom of the bowl, and rub some lemon shreds on the grilled mussels, and serve with lemon wedges.
Tips:
* Frozen mussels are semi-cooked and need to be heated thoroughly before consumption.
* The taste of the oven must be preheated in place, otherwise prolonging the heating time will make the mussel meat dry and hard.
*Fresh mussels/mussels/haihong/mussels can also be used in this method after frying, but remember to leave the soup in the pot, which can be used to make seafood pasta. It is best not to cook, it is not easy to control the heat and waste very delicious juice.
* In both methods, the salt that comes with the seasoning is used, and no additional salt is required.
* Weighing unit: 1 tablespoon = 1 table spoon / 1 teaspoon = 1 tea spoon / 1 cup = 1 cup
