Advertisement
1
Medium
45 min
Published 2020
An invitation to the Haenyeo’s table of the deep ocean...
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