Homeless mussels with lemon grass and kimchee - Everything Anna

Homeless mussels with lemon grass and kimchee

Beautiful "homeless” mussels, with their shells removed and the briny meat marinated in kimchee. Delicious and so simple to make.
Author:
Publish date:
Recipes & Food Styling Scott Bagshaw. Art Direction Kari Wardrop. Photography Jerry Grajewski

Recipes & Food Styling Scott Bagshaw. Art Direction Kari Wardrop. Photography Jerry Grajewski

Homeless mussels with lemon grass and kimchee 3
Homeless mussels with lemon grass and kimchee 2
  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons shallot, finely diced
  • 2 cloves garlic, sliced
  • 1 stalk lemon grass, white part only, sliced
  • 2 pounds mussels, scrubbed and beards removed
  • 1/2 cup white wine
  • 1/4 cup good-quality kimchee
  • Toasted sesame seeds, to garnish

Preparation

In large, heavy-bottomed saucepan, heat oil over medium-high heat. When oil has started to smoke, add shallots, garlic and lemon grass and sauté for 1 minute. Add mussels, toss until coated and add wine. Cook, stirring constantly, until mussel shells have opened, about 2 minutes.

Remove from heat and set aside. Once cooled, remove mussels from shells and place in bowl with kimchee, then toss. 

If you wish to Support Our Site and eliminate all ads from your reader experience try our 30-day free trial of ANNA PREMIUM