Prevent your screen from going dark
Makes 4 servings 1x
Prep | Cook
Scrub the mussels under cold water; discard any that don’t close when you tap them.
Put 2 tablespoons olive oil in a large pot over medium heat.
Put 3/4 cup mayonnaise in a small heatproof bowl. Add 1/4 cup white or yellow miso to the mayonnaise and whisk until smooth.
Get a large strainer handy; line it with cheesecloth if you have it.
Add the mussels to the pot, turn the heat to high, and cover the pot. Cook, shaking the pot occasionally, until they all (or nearly all) open, 5 to 10 minutes. (You can discard those that remain tightly closed or gently pry them open with a butter knife to see if they release easily and look and smell normal.) Transfer the mussels to a serving bowl.
Strain the liquid remaining in the pan through the strainer into the mayonnaise mixture; whisk until smooth. Taste and add salt and pepper. Drizzle the mayonnaise sauce over the mussels and serve.
— Recipe from How to Cook Everything Fast