Spicy Mussels with Bacon

I love eating mussels in the true Belgian style – big, generous, indulgent pot teaming with juicy morsels from the sea. This recipe is so yummy we could hardly stop eating them while testing. The leftover broth on the bottom is great soaked up with sticky rice.

Ingredients

Serves 2

  • 1 tablespoon extra-virgin olive oil
  • 4 strips (3 1/2 ounces/100 grams) streaky bacon, cut into lardon pieces
  • 2 large cloves garlic, grated
  • 1 large banana shallot, sliced thinly into rings
  • 1/4 cup plus 2 tablespoons (95 milliliters) dry vermouth or white wine
  • 1/2 cup (100 milliliters) good chicken stock
  • 3 tablespoons mirin
  • 1 tablespoon doenjang (Koreansoybean paste)
  • 1 teaspoon gochujang (Korean chilepaste)
  • 1 red chilli, sliced thinly into rings on a bias, with seeds
  • 2 pounds (900 grams) mussels, cleaned and beards removed
  • Handful of chopped chives, for garnish
  • Wedges of lemon, for serving
  • Sticky rice, for serving

Method

  1. Drizzle the oil into a Dutch oven and heat over medium heat. Add the bacon lardons and saute until just browning on the edges, 3 to 4 minutes. Add the garlic and shallots 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 dwenjang and gochujang until dissolved. Stir in the red chiles and then the mussels. Cover and shake occasionally to mix. Cook until the shells are all open, about 3 minutes. Discard any mussels that don’t open.
  2. Serve in large bowls to share and scatter chopped chives on top to garnish. Serve with lemon wedges and sticky rice on the side.

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At 22, she moved to the US alone for grad school - barely speaking English, missing Korean food and adjusting to a whole new world.⁣
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@judyjoochef Instagram profile imageIt’s here! 📒 My new book, K-Quick has officially landed in the USA 🇺🇸✨ today and you can grab a copy in the 🇬🇧 UK on May 8th. ⁣
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Korean flavors, no fuss - just quick, tasty recipes you’ll want to make again and again.⁣ 
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When I was first asked to create a cookbook with 30-minute recipes, I wasn’t sure it was possible to capture the essence of Korean food in such a short time. But as I got creative with shortcuts, I realized it could be done without sacrificing flavor.⁣
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K-Quick is full of quick recipes, so you can enjoy authentic Korean meals even on the busiest days.⁣ 🍛
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So proud of this one. ⁣
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