Pan-roasted bouchot mussels with os from Momofuku by David Chang and Peter Meehan

  • scallions
  • garlic
  • fresh ginger
  • mussels
  • sherry vinegar
  • grapeseed oil
  • sake
  • Korean bean paste
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Notes about this recipe

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  • Smokeydoke on April 15, 2018

    These were delicious, I didn't make them with bouchot mussels, just regular store-bought ones. I didn't know what a bouchot mussel was, I learn something new everyday. We gobbled these up, they were so good and relatively easy. I balked at the price tag at the restaurant, because I could whip these up at home on a weekday. I'm loving Chang's cooking, much more than I thought. I can't wait to cook more. Photo included.

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