australian

Miso Butter Mussels with Charred Corn and Sourdough

Name: Miso Butter Mussels with Charred Corn and Sourdough
Yield: 1 serving
Cuisine: australian
Ingredients: 313 g mussels, cleaned and debearded; 18 g butter; 5 g garlic, minced; 13 g white miso paste; 13 g lemon juice; 80 g corn kernels (fresh or frozen); 7 g flat-leaf parsley, chopped; 54 g sourdough bread

This simmered dish pairs mussels, cleaned and debearded with butter, white miso paste and corn kernels. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

61 g Carbohydrates

24 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

313g mussels, cleaned and debearded 269 kcal
18g butter 129 kcal
5g garlic, minced 7 kcal
13g white miso paste 26 kcal
13g lemon juice 4 kcal
80g corn kernels (fresh or frozen) 69 kcal
7g flat-leaf parsley, chopped 2 kcal
54g sourdough bread 143 kcal

Cooking instructions

buttergarlic
Heat a large pan over medium-high heat and add the butter. When foaming, add the garlic and cook 30 seconds until fragrant.
white miso pastelemon juice
Stir in miso paste and lemon juice, then add 60 ml water and bring to a simmer.
mussels
Add mussels, cover with a lid, and steam 4-6 minutes, shaking the pan once, until mussels open. Discard any that stay closed.
musselscorn kernels (fresh or frozen)
While mussels steam, char the corn kernels in a dry hot skillet 3-4 minutes until browned in spots.
musselscorn kernels (fresh or frozen)flat-leaf parsley
Stir the charred corn and parsley through the mussels and sauce.
musselscorn kernels (fresh or frozen)sourdough bread
Toast the sourdough slice. Serve mussels in a bowl with the sauce and corn, with sourdough on the side to mop up.