Mussels in a White Miso Butter Broth

21 Feb 2022

Mussels in a White Miso Butter Broth

25 Minutes | easy | Serves 2


  • 1kg live mussels
  • 2 shallots, finely sliced
  • 1 glass white wine (around 175ml)
  • 1-2 cloves garlic, crushed or finely grated
  • 30g unsalted butter
  • 1 tablespoon white miso
  • 1 teaspoon chilli flakes
  • Small handful parsley leaves, finely chopped
  • Crusty bread, to serve
  • Lemon wedges, to serve



Check the mussels

Check the mussels are alive by giving any that are open a sharp tap on the edge of a work surface. If they don’t close, discard them along with any that have broken shells. If they don’t open once cooked, they should also be discarded.

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Light the 2 central gas burners

Light the 2 central gas burners on the Jupiter Outback BBQ and set the heat to medium. Place the skillet pan in the centre of the BBQ to heat up.


Heat a splash of oil

Heat a splash of oil in the skillet and add the shallot, cooking gently until softened – around 5 minutes.

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Add the butter

Add the butter and allow it to melt, then add the miso and garlic, stirring.

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Add the white wine

Add the white wine and allow it to bubble down, stirring to break up the miso. Add the chilli flakes.

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Add the mussels

Add the mussels, spreading them out evenly, then cover tightly with foil.

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Cook the mussels

Cook the mussels for a few minutes, giving them a shake and stir about halfway through – until they’re open.

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Serve with the parsley

Serve with the parsley scattered over and crusty bread on the side.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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