Mussels with Squid Ink Ramen
This bowl is not messing around - it's black as midnight and twice as mysterious, like someone decided to turn the ocean into noodle soup and forgot to ask permission first. Squid ink doesn't just color the broth, it transforms it into something that tastes like the deep sea had a conversation with umami and they both agreed to get weird together. The mussels pop open in the hot broth like little treasure chests, releasing their briny sweetness into that inky darkness while the noodles turn as black as your soul after a particularly rough week. It's the kind of dish that makes people either fall in love immediately or back away slowly, and honestly, both reactions are completely valid. Every spoonful tastes like you're eating liquid ocean, but in the best possible way - salty, mysterious, and just a little bit dangerous.
Ink flows through the waves—Mussels murmur secrets deep—Night in every sip
Let Me Tell You...
I saw it at the store and thought, why not?
The little packet of squid ink was sitting there in the specialty section, looking like something a witch would use in a potion, and my brain immediately went to the darkest possible place: what if I made ramen that looked like it came from the depths of hell but tasted like heaven?
The mussels were on sale, which felt like the universe giving me permission to do something completely ridiculous, so I grabbed two pounds and headed home with the kind of excitement that probably should have been a warning sign.
The whole process started innocently enough: garlic sizzling in olive oil, mussels hitting the pot with white wine, that familiar sound of shells opening as they released their oceanic essence into the cooking liquid.
But then came the squid ink, and suddenly my kitchen looked like a crime scene from a very specific type of horror movie.
The clear broth transformed into this inky, mysterious liquid that looked like I was cooking with liquid darkness.
My roommate walked in, took one look at what I was doing, and slowly backed out of the kitchen without saying a word.
When I finally ladled that black broth over the ramen noodles, even I had to admit it looked pretty dramatic.
The noodles turned as dark as the broth, creating this monochromatic bowl that looked like something you'd order at a goth restaurant.
The mussels floated on top like little orange jewels against all that darkness, and the green onions and parsley added these tiny pops of color that made the whole thing look almost artistic.
That first spoonful was a revelation.
The squid ink didn't just color the broth—it added this deep, oceanic flavor that tasted like the essence of the sea concentrated into liquid form.
The mussels were sweet and tender, the noodles had absorbed all that briny goodness, and the whole thing had this mysterious, almost primal quality that made me feel like I was eating something ancient and powerful.
My roommate eventually worked up the courage to try a bite, and despite the intimidating appearance, she had to admit it was actually incredible.
Sometimes the best impulse purchases are the ones that look completely insane but taste absolutely perfect.
Ingredients
- 2 pounds fresh mussels, cleaned and debearded
- 4 cups seafood or chicken broth (preferably low-sodium)
- 2 tablespoons squid ink (available at specialty stores or online)
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 4 portions ramen noodles (seasoning packets discarded)
- 2 green onions, thinly sliced (plus extra for topping)
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Kosher salt and black pepper, to taste
Preparation
- Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add mussels and white wine to the pot. Cover and cook for 3-5 minutes until mussels open. Discard any that don't open.
- Remove mussels from pot and set aside. Strain the cooking liquid and return to pot. Add broth, squid ink, and soy sauce. Bring to a simmer.
- Cook ramen noodles according to package instructions; drain well.
- Return mussels to the black broth and warm through. Stir in lemon juice and season with salt and pepper.
- To serve, divide noodles among bowls, ladle black broth with mussels over, and top with green onions and fresh parsley.
- Finish with your choice of toppings: sliced cucumber, tobiko, nori strips, lemon wedges, chili crisp, and pickled ginger.
Chef's Tips
- Clean and debeard mussels thoroughly, discarding any that don't close when tapped or open during cooking.
- Strain the mussel cooking liquid to remove any grit while preserving the briny flavor for the broth.
- Variation: Add a splash of cream at the end for a richer, more luxurious black broth, or try with clams instead of mussels.
Serving Suggestion
Serve with crispy seaweed snacks and a chilled glass of Spanish Albariño wine for a coastal dining experience that complements the oceanic flavors.