Spicy Mussels with Bacon
Spicy Mussels with Bacon
Enjoy this quick and easy Korean mussels recipe by Judy Joo from Korean Food Made Simple.
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 25 minutes
  • Cooking Time 15 minutes
  • Yield 2 servings
  • 1 tablespoon Extra virgin Olive oil
  • 4 strips (3½ ounces, 100 grams) streaky Bacon cut into lardon pieces
  • 1 large Banana shallot, sliced thinly into rings
  • 2 large cloves of Garlic, grated
  • ½ cup (95 grams) dry Vermouth or White wine
  • ½ cup (100 milliliters) good Chicken stock
  • 3 tablespoons Mirin
  • 1 tablespoon Korean soybean paste (dwengjang)
  • 1 teaspoon Korean chilli paste (gochujang)
  • 907 grams (about 900 grams) Mussels, cleaned and beards removed
  • 1 Red chilli, seeds in, sliced thinly into rings on a bias
  • Garnish:
  • Handful chopped Chives—into ½- to 1-inch (2-3 centimeter) pieces
  • Wedge of Lemon to serve
  • Sticky rice to serve

Drizzle oil into a 5½-quart dutch oven and heat over medium heat. Add lardons and sauté until just browning on the edges, 3 to 4 minutes. Add the shallots and garlic and cook, stirring occasionally, until softened, another minute. Add the vermouth or white wine and bring to a boil. Add the chicken stock and then the mirin. Whisk in the dwengjang and gochujang until dissolved. Stir in the red Chillies and then the mussels. Cover and shake occasionally to mix. Cook about 3 minutes until the shells are all open. Discard any mussels that don’t open. Serve in large bowls to share and scatter chopped chives on top to garnish. Serve with rice on the side

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