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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 2 servings
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2 pounds mussels

1/2 cup chicken broth

1/4 cup brown miso paste

1 tablespoon fish sauce

1 tablespoon dark brown sugar

1 tablespoon vegetable oil

6 shishito peppers, seeded and sliced

2 tablespoons fresh ginger, minced

2 large garlic cloves, minced

Two 330-milliliter bottles lager beer (1 bottle for the recipe, the rest to drink with it)

1 tablespoon harissa paste

3 limes, 2 juiced and 1 quartered, for serving

1/2 cup fresh cilantro leaves, chopped

Crusty bread for serving


  1. Rinse and scrub the mussels under cool running water. Remove any "beards" by pulling the fiber down toward the hinge end. Discard the beards and any open mussels that do not close within 30 seconds after a hard tap. Set aside the mussels while you prepare the broth.
  2. Add the chicken broth, brown miso paste, fish sauce and dark brown sugar to a container with a lid. Stir with a fork, then close the lid and shake vigorously to combine.
  3. Heat the vegetable oil in a large saucepan over medium-high heat until shimmering. Add the shishitos and cook until fragrant and just beginning to brown, about 1 minute. Add the ginger and garlic and cook for another minute. Stir in the chicken broth mixture to combine. Pour in 1 bottle of beer and bring to a simmer. Add the mussels, cover and cook for 2 minutes, until most of the mussels have opened.
  4. Use a slotted spoon to remove the mussels and place in two serving bowls. Stir the harissa and juice from 2 limes into the broth. Pour the broth over the mussels and finish with the cilantro. Serve with the lime quarters and some crusty bread.

Cook’s Note

If you have any broth left over, freeze it and use it in the next batch.