Korean-style Mussels

Adapted by StarChefs.com
October 2014
Yield: 4 servings

INGREDIENTS:

Basil Oil
1 cup blanched Thai basil leaves
1/2 teaspoon powdered sugar
1 cup grapeseed oil
Korean Pepper Sauce
1 cup gochujang
1/4 cup lime juice
1/4 cup rice vinegar
1/2 tablespoon grated garlic
1/2 tablespoon grated ginger
Fumé
1 teaspoon grapeseed oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 tablespoon finely chopped lemongrass
1 tablespoon minced shallots
2 cups Shaoxing rice wine
2 cups clam juice
1 cup heavy cream
4 sprigs cilantro
4 sprigs parsley
2 pods star anise
1 tablespoon kimchi seasoning
1 1/2 teaspoons black peppercorns
Mussels
1 tablespoon grapeseed oil
2 tablespoons thinly sliced garlic
2 tablespoons finely chopped shallots
4 dozen mussels, rinsed and purged
salt
black pepper
2 tablespoons fried lardons
1 cup thinly sliced Napa cabbage
To Assemble and Serve
1/4 cup Thai basil leaves
1/4 cup cilantro leaves
1/4 cup thinly sliced French breakfast radishes
2 slices Kirby cucumber kimchi, coarsely chopped

METHOD:

Basil Oil

To a blender, add basil, sugar, and oil and blend on high speed until oil is bright green. Strain through a chinois lined with a paper towel.

Korean Pepper Sauce

In a bowl, combine gochujang, lime juice, vinegar, garlic, and ginger.

Fumé

In a medium pot, heat grapeseed oil. Add garlic, ginger, lemongrass, and shallots and sauté until shallots are translucent, about 2 minutes. Add rice wine, bring to boil, and reduce by half. Add remaining ingredients, bring to boil, and boil for 5 minutes. Strain through chinois.

Mussels

To a small saucepan over medium heat, add 2 teaspoons oil, followed by garlic, and sauté until garlic is fragrant and golden. Drain garlic on paper towels. In a large pot, heat remaining oil and sauté shallots until translucent, about 3 minutes. Add mussels and Fumé and season with salt and pepper. Cover pot and cook until mussels open, about 7 minutes. Use a slotted spoon to transfer mussels to a bowl, discarding any that didn’t open. Add lardons and cabbage to pot and cook until cabbage is tender, about 7 minutes.

To Assemble and Serve

Divide Mussels and cabbage mixture among 4 large shallow bowls. Drizzle with Korean Pepper Sauce and Basil Oil. Garnish with Thai basil, cilantro, radishes, and Kirby cucumber kimchi.

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