Korean Steamed Mussels (Mussels Steamed in Rice Wine Broth)

Prepare 900 g mussels by pulling each beard downward, then scrub the shells well under cold water.

Rinse several times until the water runs mostly clear, removing grit, loose shell flakes, and any debris before cooking.

Slice 0.5 green onion thinly and cut 1 green chili into small rounds.

If the chili smells very sharp or you want cleaner heat, shake out some seeds before adding it to the pot.

Put 2 tbsp rice wine, 120 ml water, and 1 tbsp minced garlic in a wide pot.

Bring it to a strong boil over high heat for about 1 minute, until the harsh alcohol smell softens and garlic aroma rises.

Add the mussels and cover the pot immediately, keeping the heat high.

Steam for about 3 minutes, shaking the covered pot once so the upper and lower mussels trade places and open more evenly.

When most shells have opened, add the sliced green onion and green chili.

Steam for 2 more minutes only, just long enough for their aroma and heat to enter the broth, because overcooking makes the mussels tough.

Turn off the heat and discard any mussels that remain tightly closed after cooking.

Transfer the opened mussels to a bowl, spoon the hot wine-garlic broth from the bottom over them, and serve at once.