Mussels in Konbu Broth
Imagine eating mussels in their purest form. One bite of this dish and you’ll feel like you’re at sea. Quickly steamed in a rich seaweed broth, the mussels here are simply amazing. Sticky rice is great for soaking up the sauce, although I also like slurping it straight from the mussel shells.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Soak the konbu in hot water until softened and pliable, about 2 minutes. Drain well, pat dry, then julienne.
Step 2
In a large, wide pot that can comfortably hold the mussels, combine the oil, butter, shallots, konbu, and a pinch of salt. Cook over medium-high heat until the butter melts and the mixture is fragrant, about 1 minute.
Step 3
Add the mussels and wine, cover, and raise the heat to high. Cook, shaking the pot occasionally, just until the mussels open, about 10 minutes.
Step 4
Divide the mussels and all of their cooking liquid among serving bowls.