Korean Murex in Soy

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Preparation info
  • Serves

    1

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in
A Culinary Journey: 70 Le Cordon Bleu Alumni Recipes from Around the World

By Le Cordon Bleu

Published 2020

  • About

An invitation to the Haenyeo’s table of the deep ocean...

Ingredients

For the court bouillon

  • 700 g water
  • 300 g dry white wine
  • 150

Method

Step 1: Make a court bouillon by placing all the ingredients into a large pan. Bring to the boil, then reduce to a simmer for 30 minutes. Pass the mixture through a fine mesh sieve.

Step 2: In the meantime, clean the murex shells thoroughly. Heat the court bouillon in a pan over moderate heat and add the murex, poaching for 15 minutes. Remove the flesh from the shells and discard any in