Spicy Mussels with Bacon | Recipes | Judy Joo

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 strips (3 1/2 ounces/100 grams) streaky bacon, cut into lardon pieces
• 2 large cloves garlic, grated
• 1 large banana shallot, sliced thinly into rings
• 1/4 cup plus 2 tablespoons (95 milliliters) dry vermouth or white wine
• 1/2 cup (100 milliliters) good chicken stock
• 3 tablespoons mirin
• 1 tablespoon doenjang (Koreansoybean paste)
• 1 teaspoon gochujang (Korean chilepaste)
• 1 red chilli, sliced thinly into rings on a bias, with seeds
• 2 pounds (900 grams) mussels, cleaned and beards removed
• Handful of chopped chives, for garnish
• Wedges of lemon, for serving
• Sticky rice, for serving