Pupule

I have been reading the Momofuku cookbook for a bit and have been waiting for a break in the heat to hit the kitchen and try a few of the recipes. I could wait no longer. I purchased these mussels yesterday and had them for dinner last night. They were incredibly good. Get yourself to a fish monger and try these tonight.

Pan-Roasted Bouchot Mussels in Miso

1/3 cup denjang (Korean fermented bean paste) or shiro (white) miso

2 tbsp. each: sherry vinegar, minced ginger root

2 tbsp. sliced green onions, plus 1/2 cup julienned green onions

6 cloves garlic, thinly sliced

4 to 5 lbs. mussels

1/4 cup grapeseed or canola oil

1 cup dry sake

Freshly ground pepper

Smash together the denjang, sherry vinegar, ginger, sliced green onions and garlic in a small bowl. Set aside.
Put mussels in a large bowl of cold water; let them sit 5 minutes to purge any grit. Scrub the shells clean of any debris. Remove their “beards,” the fuzzy strands sticking out of the side of the shells.

Pour the oil into a deep, wide pot that will later hold all the mussels; heat over high heat. Add the mussels; cook, stirring, 1 minute. Add the sake. Cover; steam the mussels until they’ve all opened, about 4 minutes.

Move the mussels to one side; add the denjang mixture to the liquid. Stir in until blended. Toss the mussels to coat them with the sauce and pan juices. Transfer the mussels with a slotted spoon to four deep bowls. Discard any mussels that did not open. Pour the broth sauce from the pot over the mussels; sprinkle with pepper to taste and the julienned green onions. Makes 6 servings.