Recipe: Korean Mussels (20min)

Serves 2 adults.

Ingredients:

• 1kg of live mussels, in shell
• 1 can of light coconut milk
• 1-2 TBS of Kimchee paste (I get mine from Waitrose)
• 1-2 TBS of dark soy sauce
• 1 TBS of fish sauce
• 1-2 TBS of grated ginger
• 1-3 cloves of garlic, in fine slices or chopped
• 1 shallot (or small onion), in fine slices
• 1 stick of lemongrass
• 1 TBS coconut oil
• Optional: chopped coriander as garnish
• Optional: dash of crushed chili flakes if you want it spicier.
• Optional: crusty bread

Instructions:

1. Sort through the mussels, selecting the ones that are closed (indicating they’re alive). Tap the open ones with a spoon – if they close, they are also alive and can be eaten. Discard any open mussels that do not close when tapped.
2. In a large soup pot, sautée the ginger, garlic, shallot, and lemongrass (and chili flakes, if spiciness desired) in the coconut oil.
3. Once browned, add the coconut milk, kimchee paste, soy sauce, and fish sauce. Mix well and bring to a simmer.
4. Add the mussels to the pot. Cover with a lid.
5. Cook 6-10 minutes, or until the mussels have all opened (see photos below).
6. Serve with crusty bread, discarding any mussels that are still closed (these ones are dead and not safe to eat).