Korean Butter-Grilled Mussels
Mussels are steamed open with white wine, then tossed in melted garlic butter for a second round of cooking. The wine lifts the brininess while the butter adds a nutty depth that clings to each shell. A squeeze of lemon at the end cuts through the richness, keeping the finish clean. Scattered chives bring color and a mild onion note.
Adjust Servings
Instructions
- 1
Debeard and scrub the mussels, then drain well.
- 2
Add mussels and wine to a hot pan, cover, and steam 2 minutes until they open.
- 3
Keep only opened mussels and discard any that stay closed.
- 4
Leave a little liquid, then melt butter and garlic over medium heat.
- 5
Season with salt and pepper, then toss for 2-3 more minutes.
- 6
Finish with lemon juice and chives, and serve hot.
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