Ingredients
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Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
4 ounces
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¼ cup kimchi
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1 ¼ shallot, thinly sliced
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4 ¼ garlic cloves, thinly sliced
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1 ¼ piece fresh ginger root
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3 ¼ tablespoons gochujang paste
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1 ½ teaspoons fish sauce
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¾ cup sake or dry white wine
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1 ¾ pound jumbo shrimp (16-20 count)
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1 ¾ pound mussels, scrubbed
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¾ Fresh cilantro or micro herbs, chopped, for garnish
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¾ Crustry bread, for serving
Directions
STEP 1
- Melt butter in large pot over medium-high heat. Reduce heat to medium. Stir in kimchi, shallots, garlic and ginger until coated with butter. Sauté 4-5 minutes or until shallots are softened and garlic is starting to turn light golden.
STEP 2
- Add gochujang and fish sauce; cook 1 minute or until gochujang starts to fry and turn a shade darker. Stir in sake; cook 2 minutes or until flavors blend and some of alcohol cooks off.
STEP 3
- Add shrimp; gently toss in gochujang butter. Cook 1 minute. Add mussels; stir to combine. Cover; cook 4-5 minutes or until mussels open. Remove from heat; taste and adjust salt, if necessary.
STEP 4
- Transfer shrimp, mussels and all that delicious sauce to shallow serving bowl; garnish with cilantro or micro herbs. Serve hot alongside crusty bread for dipping.
