No matter where my travels takes me, the one thing I miss is a home cooked meal so I cook and cook and cook when I return even if it’s something simple like this Miso Mussels with Wilted Greens recipe.
Heat oil in a medium 3-quart saucepan or cast iron pot over medium heat. When oil is warm and shimmers, add shallots, turn to coat and cook until just softened. Add ginger and garlic and cook until fragrant, about 1 minute. Add mussels, stir to coat, then add sake or wine and cover. Cook until mussels open, about 3 to 5 minutes.
Using a slotted spoon, remove mussels to a serving plate (discard any mussels that don't open). Add miso and butter to the saucepan and stir until smooth. Immediately remove from heat, stir in greens until just wilted, pour over mussels (avoiding any grit at the bottom of the pan), and serve with copious amounts of crusty bread.