Steamed Mussels Recipe
choice of: – white wine cream, star anise, cardamom, bacon rashers, sourdough toast or – spicy gochujang, braised pork belly, honey, ginger, sourdough toast
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Ingredients
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For White Wine Cream Mussels
For Spicy Gochujang Mussels
Method
For White Wine Cream Mussels
Prepare the Ingredients
Clean the mussels under cold running water, removing any beards or sand. Chop the bacon rashers into small pieces.
Cook the Bacon
In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.
Sauté Aromatics
Add the star anise and cardamom pods to the pot and sauté for 1-2 minutes until fragrant.
Add Wine and Cream
Pour in the white wine and let it boil for a minute. Then, add the heavy cream and stir to combine.
Steam the Mussels
Add the cleaned mussels to the pot, cover, and steam for about 5-7 minutes until the mussels open.
Serve
Top with crispy bacon and freshly chopped parsley. Serve with toasted sourdough.
For Spicy Gochujang Mussels
Prepare the Ingredients
Clean the mussels under cold running water, removing any beards or sand. Chop the braised pork belly into small cubes.
Add Mussels
Add the cleaned mussels and braised pork belly to the pot. Stir to coat the mussels in the sauce.
Steam the Mussels
Cover and steam for about 5-7 minutes until the mussels open.
Serve
Garnish with chopped green onions and serve with toasted sourdough.