Beautiful "homeless” mussels, with their shells removed and the briny meat marinated in kimchee. Delicious and so simple to make.
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.