Chef Scott Bagshaw's 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.
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
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.