Mussels in Miso Ginger Broth
Well you screwed up again. The girl you’ve been hooking up with is mad at you for going to another formal. But this time, you have a completely valid excuse. It’s AEPhi formal, the event of the year. There was no way you were going to miss this formal. Everyone in your fraternity got dates set up for them to go. Even more its going to be open bar on a boat, which you and your mateys are plotting to commandeer to set sail on the high seas.
Well in order to appease that wench before you get to go on your drunk seafaring adventure, make her a token of your faith from the seas. If there are two things girls love, it is Miso soup and mussels. Well you can combine the two to make a dish that will be a seafood addicts favorite. This recipe may require some ingredients that you might have to pillage from your local supermarket, but the total cost of the dish is really cheap. Mussels are very inexpensive uncooked and by making this dish it will seem like you are putting actual effort in.
Just make sure once you get to formal to hit the open bar straight away. I give it 30 minutes before the whole pirate crew is forced to walk the plank…back to the buses for causing a scene.
1 lb of uncooked mussels
1 Tablespoon of vegetable oil
1/2 onion, diced
3 cloves of garlic cut thinly
1 teaspoon finely grated fresh ginger
1 15oz can of diced tomatoes drained
1/2 cup of thinly cut cabbage or another leafy green
2 cups of chicken stock or chicken broth
2 Tablespoons of miso paste
bread for serving
1. Clean off the mussels under running water in a colander with your hands.
2. Heat up the oil to a medium high heat in a very large pan or wok.
3. Add the garlic and onion then sauté for 2 minutes until garlic is brown and onion is translucent.
4. Grate the ginger into the wok and stir into mixture.
5. Add the chicken stock and bring to a boil.
6. Once the mixture is boiling, add the tomatoes, cabbage, and the mussels. Cover the wok and let steam for 3 to 4 minutes. If you have a clear lid you will be able to see the mussels open.
7. Serve in a bowl with a bottle of rum.