Spicy Mussels with Bacon
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
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
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