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miso ginger mussels recipe card

Miso Ginger Mussels

  • Author: Funky Asian Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: serves 4
  • Category: small plates


  • 2 pounds mussels, rinsed and drained
  • 2 Tablespoons neutral oil
  • 6 cloves garlic smashed
  • 3 tablespoons peeled and shredded ginger
  • ½ cup sake
  • ½ cup white miso
  • 4 Tablespoons sugar
  • 1 teaspoon toasted sesame oil



  • 2 Tablespoons chopped scallions
  • 4 wedges lemon


  1. Wash and drain the mussels well.
  2. Mix the sake, sugar, and miso in a cup and whisk until the sugar is dissolved. Set aside.
  3. Heat a large deep skillet over medium high heat. Add the neutral oil and swirl to coat the pan. Add the ginger and the garlic and stir fry for 10-15 seconds. Now add the mussels and stir. 
  4. Pour the sauce over the mussels. Cover the mussels with a tight fitting lid and cook for 2 minutes.
  5. Take off the lid and stir gently so the mussels on top go to the bottom of the pan. 
  6. Cover again and cook for 1 additional minute. The mussels should be open. If not, stir again and cook for another minute. 
  7. Drizzle with the sesame oil. Either transfer the mussels to a large platter or serve directly from the pan. Garnish with scallions and lemon wedges and serve.


*Rinse your mussels right before cooking, pulling off any strands of beard that cling to the shell. Tap on the mussels to check that they are alive. They should start to close up. Discard any mussels that do not close.

*I like to serve something to soak up the amazing mussel broth. Some nice crusty bread, a bowl of steaming rice, or even some simple noodles are good options.

*If you have leftovers, take the mussels out of the shell and pack them with any remaining sauce in a container and refrigerate. When you want to eat the leftovers, bring the sauce up to a simmer over medium high heat in a small pan. Add the mussels and stir them. Cover the pan and turn off the heat. Let the mussels sit for a minute to warm up and then serve. (Since the mussels are already cooked, re-cooking them would cause them to get very tough and shrink. A gentle re-warming is best.)