Korean Butter-Grilled Mussels
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The mussels start with two tablespoons of white wine and a lid, steaming for about 2 minutes.
Read more
Only the opened ones are set aside; butter and garlic melt into the liquid left in the pan, and the mussels go back in for 2 or 3 minutes of tossing. Half a lemon is squeezed over once the heat is off.
Ingredients
Instructions
- 1
Pull off the beards from 700 g mussels and scrub the shells under cold water.
Discard cracked mussels or any that smell unpleasant before cooking.
- 2
Heat a wide pan over medium heat, then add the mussels and 2 tablespoons white wine.
Cover and steam for about 2 minutes, just until the shells begin opening.
- 3
Lift out the opened mussels and discard any that remain firmly closed.
Leave a small amount of the pan liquid behind so it can form the base of the butter sauce.
- 4
Add 25 g butter and 1 tablespoon minced garlic to the remaining liquid.
Melt over medium-low heat, stirring so the garlic becomes fragrant without browning or burning.
- 5
Return the mussels to the pan and season with 0.3 teaspoon salt and 0.3 teaspoon black pepper.
Toss for only 2-3 minutes, coating the inside of the shells with butter.
- 6
Turn off the heat and squeeze in the juice from 1/2 lemon to balance the rich butter.
Scatter 1 tablespoon chives over the mussels and serve while hot, with bread if desired.
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