Spicy Mussels with Bacon - James Martin Chef

Name: Spicy Mussels with Bacon - James Martin Chef
Ingredients: 1 tablespoon vegetable oil; 4 slices thick-cut bacon, cut crosswise into ¼-inch pieces; 2 large cloves garlic, grated or minced; 1 large shallot, thinly sliced into rings; ⅓ cup dry vermouth or white wine; ¼ cup chicken stock; 3 tablespoons mirin; 1 tablespoon doenjang (Korean soybean paste); 1 teaspoon gochujang (Korean chilli paste); 1 fresh Korean red chili or Fresno chili, thinly sliced on an angle 2 pounds mussels, cleaned and debearded; Handful of fresh chives, cut into ½-inch pieces, for serving; Steamed white rice; Lemon wedges or halves

www.jamesmartinchef.co.uk

This recipe is inspired by Judy's travels and she has spiced it with two of the corner stones of Korean cooking with gochujang and doenjang.

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Ingredients

1 tablespoon vegetable oil
4 slices thick-cut bacon, cut crosswise into ¼-inch pieces
2 large cloves garlic, grated or minced
1 large shallot, thinly sliced into rings
⅓ cup dry vermouth or white wine
¼ cup chicken stock
3 tablespoons mirin
1 tablespoon doenjang (Korean soybean paste)
1 teaspoon gochujang (Korean chilli paste)
1 fresh Korean red chili or Fresno chili, thinly sliced on an angle 2 pounds mussels, cleaned and debearded
Handful of fresh chives, cut into ½-inch pieces, for serving
Steamed white rice
Lemon wedges or halves