Chef Scott Bagshaw's homeless mussels with lemon grass and kimchee

Chef Scott Bagshaw's homeless mussels with lemon grass and kimchee.jpg
 
Chef Scott Bagshaw's homeless mussels with lemon grass and kimchee.png

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


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.