Spicy Mussels with Bacon

Name: Spicy Mussels with Bacon
Cuisine: Belgian
Ingredients: 1 tbsp vegetable oil; 4 slices thick-cut bacon, cut crossways into 1 cm (½ in) pieces; 2 large cloves garlic, grated or finely chopped; 1 large shallot, thinly sliced into rings; 120 ml (4 fl oz) dry vermouth or white wine; 120 ml (4 fl oz) dry vermouth or white wine; 120 ml (4 fl oz) chicken stock; 3 tbsp mirin; 1 tbsp doenjang (Korean soya bean paste); 1 tbsp doenjang (Korean soya bean paste); 1 tsp gochujang (Korean chilli paste); 1 tsp gochujang (Korean chilli paste); 1 fresh Korean red chilli or Fresno chilli, thinly sliced on an angle; 1 fresh Korean red chilli or Fresno chilli, thinly sliced on an angle; 900 g (2 lb) mussels, cleaned and debearded; handful of fresh chives, cut into 1 cm (½ in) pieces, to serve; Steamed White Rice, to serve; Lemon wedges or halves, to serve; Lemon wedges or halves, to serve

Preparation info

Serves
2

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

I crave eating mussels in the true Belgium style – a big, indulgent pot teeming with juicy morsels from the sea. Here, I borrow from that wonderful tradition and add some Korean flavours. Serve the mussels with steamed white rice, which is great for soaking up the broth left at the base of the bowl.

Ingredients

1 tbsp vegetable oil
4 slices thick-cut bacon, cut crossways into 1 cm (½ in) pieces
2 large <

Asia
Europe
Korea
Belgium
Main course
Gluten-free

Method

In a medium, wide, heavy-based pot, heat the oil over a medium heat. Add the bacon and cook for 3–4 minutes, stirring occasionally, until the edges just start to brown. Add the garlic and shallot and cook for another minute or two, stirring occasionally, until softened. Add the vermouth, increase the heat to high and bring to the boil. Add the stock and mirin and then whisk in the soya bean pas