Mussels

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

Method
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

Tip

If you keep the mussel stock for soups, remember to water it down as it will be quite salty. The stock can be frozen for up to two months.

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