Kimchi Mussels

Kimchi Cream, Shallots, Thai Basil, Texas Toast

Chef Andrew Isabella of BeetleCat | Atlanta

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Adapted by StarChefs | February 2018

INGREDIENTS

Kimchi Cream:
Yield: 7 cups
3 tablespoons canola oil
5 cloves garlic, thinly sliced
4 shallots, thin sliced
1 cup house kimchi, puréed
¼ cup house sambal
1 cup Shaoxing rice wine
1 quart heavy cream
Salt
Black pepper

To Assemble and Serve:
Yield: 1 serving
Canola oil
Thinly sliced shallots
12 mussels, beards removed
Dry white wine
Mint
Cilantro
Thai basil
Texas toast

METHOD

For the Kimchi Cream:
In a large pot over medium-high flame, heat oil and sweat garlic and shallots until translucent.  Add kimchi and sambal and cook 1 minute. Add rice wine and cook 2 to 3 minutes. Add cream, decrease heat, and cook 5 minutes more. Season with salt and pepper. Keep warm.

To Assemble and Serve:
In a hot pan with oil, cook shallots and mussels. Add wine and reduce. Add Kimchi Cream. When mussels open, transfer contents of pan to a serving bowl and finish with herbs. Serve with toast.   

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