Steamed Miso Shellfish

Steamed Miso Shellfish
Edamame

This is a simple dish, it’s all about the shellfish and the miso. Preparation is the key, and timing — not all shellfish cooks at the same time and can turn rubbery if thrown in together. This dish cannot be cooked in advance, it needs to be done to the minute and served piping hot accompanied by softened sweet bread.

Cleaning of the shellfish is imperative. Any barnacles need to be scraped off. Take out the beard of the mussel — pull hard! Then soak all shellfish for 20 minutes to clear sand, and clean the water once you have ruffled and tossed the shellfish in the water.

This is a simple dish. It’s all about the prep, chefs!
90% preparation, 10% service.
Show the shellfish respect.

50 g mussels whole shell
50 g white clams
50 g razor clams
50 g cockles

Attention! All shellfish need to be the whole shell and closed when purchasing. Frozen shellfish is as good as fresh but when defrosting keep the liquid to add to the miso steam. Miso liquor can be kept for a week refrigerated.

100 g miso paste
20 g dried kelp
20 g coconut cream
20 g edamame
20 g fresh ginger
10 g spring onions
10 g fish roe — tobiko
10 g garlic
20 g red onion
Lime to finish

We could make our own miso paste by boiling soybeans, adding koji and salt, blending and rolling it into balls, and then putting it into a plastic clip box to ferment for 6 months. Easy, but not necessary. Alternatively, we could buy great miso paste and support the industry and save time, and that’s what we will do.

Let’s get started!

Get your miso paste, add kelp, water, and a carrot to sweeten. Simmer for an hour, strain, chill, and store in the fridge.

Whilst making the miso soup, clean all the shellfish, purge for sand, put them into a towel-lined clip box, and put them into the fridge.

Dice the onion, grate the ginger, ribbon the spring onion, crush the garlic, and pop out the edamame beans from their shells. It’s a 90/10 dish remember.

Add 100 ml of miso soup, onion, garlic, and ginger into a saucepan. Add the razor clams and put on the lid to steam — 3 mins — then add the clams and cockles, lid back on. Finally add the mussels and steam for a further 3 minutes, making sure the miso liquid doesn’t dry out.

Throw in your edamame beans, and a touch of coconut cream, and shake with the lid on. Take off the lid, top with ribboned spring onions and fish roe, maybe some pickled ginger and a wedge of lime, seeds out of course and serve in the pan.

Dip your bread into the soup, and remember to serve a side plate for the shells!

Email me pictures of your mussels dish and we will reveal how we serve ours! The best-looking plate gets an apron from our apparel range.

Recipe Notes:
Miso has probiotics and is a perfect way to get a good gut. 3G, the hood way.
Add in the omegas of shellfish and the benefits of fresh ginger, why wouldn’t we add this dish to our menu?

Steaming is the best way to eat this. Add a touch of the chili and this dish is a perfect balance. We need food like this — food that is layers of flavour and is beneficial for our health.

Coconut is high in fiber and low in carbs, so it helps control blood sugar levels in our bodies. Coconut meat and water contain numerous antioxidants that fight against factors causing cell damage. The antioxidant also reduces the risk of many diseases.