Honey Miso Coconut Cream Mussels

Australian blue mussels are the best! Tender, succulent and sweet, it beats those from NZ by a mile! The honey miso coconut cream sauce provides a unique complement that is sure to be a hit.

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  • 1kg of Australian Blue Mussels (cleaned)
  • 1 small yellow onion (finely diced)
  • 100g of streaky bacon (roughly diced)
  • 1 tablespoon of miso
  • 1 teaspoon of honey
  • 200g of coconut cream
  • 1 teaspoon of ginger powder
  • 1 teaspoon of chicken stock powder
  • 1/2 teaspoon of sesame oil
  • 1 teaspoon of balsamic vinegar
  • 1/4 of a lemon



  • In a non stick wok, add a drizzle of olive oil and over a medium/low heat render the fats from the bacon
  • When the bacon is browned, remove the bacon but leave the oil in the wok
  • We won’t use the bacon itself for this dish but keep it to use to something else
  • Turn the heat to high and add the onions, stirring well
  • Add the chicken stock and sesame oil, stirring well until the onions are lightly browned
  • Add the coconut cream, stir well and bring to a boil
  • Add the ginger powder, stir well and reduce heat to medium
  • Add the mussels, stir well and cover
  • If you don’t have a cover, use a large piece of aluminum foil to press over the mussels instead
  • It should cook in about 5 to 7 minutes or until most of the mussels shells are open
  • Dish out the mussels and leave to cool
  • Set the sauce aside
  • Remove the mussels from the shell when cool
  • Plate the mussels and drizzle the sauce over it
  • Serve with rice or bread
  • Done!

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