Spicy Mussels with Bacon
- 1 tablespoon extra virgin olive oil
- 4 strips streaky bacon cut into lardons
- 1 large banana shallot, sliced thinly into rings
- 2 large cloves of garlic, grated
- 95g dry vermouth or white wine
- 100g good chicken stock
- 3 tablespoons mirin
- 1 tablespoon Korean soybean paste (dwengjang)
- 1 teaspoon Korean chilli paste (gochujang)
- 900g mussels, cleaned and beards removed
- 1 red chilli, seeds in, sliced thinly into rings on a bias
- For the garnish
- Handful chopped chives
- Wedge of lemon, to serve
- Sticky rice, to serve
1. Drizzle oil into a 5½-quart dutch oven and heat over medium heat. Add lardons and sauté until just browning on the edges, 3 to 4 minutes. Add the shallots and garlic and cook, stirring occasionally, until softened, another minute. Add the vermouth or white wine and bring to a boil. Add the chicken stock and then the mirin.
2. Whisk in the dwengjang and gochujang until dissolved. Stir in the red chilies and then the mussels.
3. Cover and shake occasionally to mix. Cook about 3 minutes until the shells are all open.
4. Discard any mussels that don’t open.
5. Serve in large bowls to share and scatter chopped chives on top to garnish. Serve with rice on the side.