David Chang shares his special mussels recipe topped with a flavorful broth complete with bean paste.
By David Chang
Image Courtesy of All-Clad Metalcrafters
Chef David Chang's Pan Roasted Bouchot Mussels
David Chang shares his special mussels recipe topped with a flavorful broth complete with bean paste. Prepared in All-Clad Stock Pot
Author: David Chang
Recipe Type: Main
Serves: 4 servings
- ⅓ cup denjang (Korean fermented bean pasta) or failing that, shiro (white) miso
- 2 tablespoons sherry vinegar
- 2 tablespoons minced peeled fresh ginger
- 2 tablespoons sliced scallions (greens and whites), plus ½ cup scallions cut into 1½ inch long julienne
- 6 garlic cloves, thinly sliced
- 4 to 5 pounds mussels
- ¼ cup grapeseed or other neutral oil
- 1 cup dry sake
- Freshly ground black pepper
- Smash together the denjang, sherry vinegar, ginger, sliced scallions, and garlic cloves in a small bowl.
- Set aside.
- Clean the mussels: Put them in a large bowl of cold water and let them sit for a few minutes to purge any grit, then scrub their shells clean of any debris, and rip off the "beards" — the little fuzzy strands sticking out of the side of the shells.
- Pour the oil into a deep wide pot with a lid that will later comfortably accommodate all the mussels, and set over high heat.
- After a minute or so, when the oil is hot but not smoking, add the mussels.
- Cook, stirring for 1 minute, then add the sake.
- Cover the pot and steam the mussels until they've all opened, about 4 minutes.
- Remove the lid from the pot, scoot all the mussels to one side, and add the denjang mixture to the liquid in the bottom of the pot.
- Stir to incorporate it, which should happen rather quickly, then toss the mussels to coat them with the sauce and pan juices.
- Using a slotted spoon, transfer the mussels to four deep bowls.
- Discard any mussels that did not open.
- Pour the broth-sauce from the pot over the mussels, and garnish each portion with a heavy dose of black pepper and some of the julienned scallions.
- Serve at once.