Korean Mussel Stir-Fry (Plump Mussels with Butter, Garlic and Chili)

Pull the beards from 500 g mussels, then scrub the shells well under cold running water.

Sort through them before cooking and remove any cracked mussels or any with a strong off smell.

Slice 5 garlic cloves thinly, then cut 2 Korean chilies and 2 green onion stalks on the bias.

Keep each prepared ingredient separate so it can go into the pan at the right moment.

Set a wide pan over medium heat and melt 30 g butter slowly.

When the foam settles slightly, add the sliced garlic and cook just until the edges turn pale gold, avoiding deep browning.

Add the mussels and 2 teaspoons rice wine, then toss once so the shells pick up the butter aroma.

Cover the pan and steam over medium heat for about 4 minutes, until most shells open.

Open the lid and check the mussels, discarding any that stayed closed after cooking.

Add the green onion and Korean chilies, then stir-fry for about 1 minute so their fragrance enters the sauce.

Drizzle 1 teaspoon soy sauce around the edge of the hot pan, then toss the mussels gently to coat them.

Stop when the sauce looks glossy and clings to the shells, then serve with rice.