• 1kg Boston Bay Black Lip Mussels
  • 1 medium brown onion
  • 2 tbs miso paste
  • 300ml Seafood stock or use the mussel stock from steaming
  • 300ml water
  • 1 tbs ABC soy sauce
  • 1 tsp chilli paste

Dice the onion & sweat off with a little oil, add miso paste & soy. Steam the mussels, once they are cooked separate the mussel stock & add to the soup once the soup comes to a simmer place the mussels in a bowl & pour the soup over the top, serve with wakame or spring onion & fresh chilli.

By Chef Jeremy Hartwich