Deep Flavored Mussel Rice Cooked with Wild Mussels
Wild Mussel Rice Packed with Ocean Flavor
Hello everyone! Energy comes from hearty meals. Today, we’ll be making a nutritious mussel rice using wild mussels, capturing the deep flavors of the sea. Let’s also prepare a delicious sauce to enhance the rice!
Essential Ingredients
- 2 servings of rice
- 25 wild mussels (known as ‘seop’)
- 1 liter of water (for mussel broth)
- 2 pieces of radish (approx. 5cm length)
- 1/2 handful of dried onion skins
- 1 stalk of green onion
- 3 stalks of chives (for sauce)
Cooking Instructions
Step 1
First, let’s learn about ‘seop,’ a type of wild mussel. Compared to farmed mussels, wild mussels have thicker shells and are larger. While they might appear rough with seaweed or debris attached, opening them reveals a rich and plump interior.
Step 2
Carefully trim off the beard-like byssal threads attached to the mussel shells with scissors, or gently pull them off with your fingers. This step is the first move towards neatly preparing your mussels.
Step 3
Now it’s time to clean the mussels thoroughly. Hold a mussel in each hand and rub the shells against each other vigorously. This method effectively removes any stubborn dirt or debris from the shells.
Step 4
Since they are wild, mussels may contain a lot of sediment. Rinse them repeatedly under running water until the water runs clear. After washing, drain them well in a colander.
Step 5
Wash the rice for the pot until the water runs clear. After rinsing, let the rice soak for about 30 minutes. This allows the grains to cook evenly, resulting in a more delicious bowl of rice.
Step 6
Now, let’s make the broth that will add a deep flavor to our mussel rice. Place the cleaned mussels in a pot along with the green onion stalk, dried onion skins, and radish pieces for making the broth.
Step 7
Add the mussels, vegetables, and 1 liter of cold water to the pot, and bring to a boil over high heat. It’s crucial to start with cold water to extract the best flavor from the mussels and to ensure their shells open naturally. Don’t worry about skimming the foam; it will dissipate on its own later.
Step 8
Once the broth has steeped well, remove the cooked green onion, onion skins, and radish. You’ll be left with a clear, flavorful mussel broth.
Step 9
As the mussels cook in the broth, they will open. Remove them immediately once they open. We will cook them again with the rice, so overcooking them now can make them tough and shrink their size.
Step 10
Carefully extract the mussel meat from the shells and set it aside. This will be added to the rice later.
Step 11
Julienne the radish into thin strips, about 4cm in length. Radishes, especially in autumn, are naturally sweet and will enhance the flavor of the rice.
Step 12
Now, let’s cook the rice. In a pot, combine the soaked rice and the julienned radish. Pour in 2 cups of the prepared mussel broth. Since the radish will release moisture, aim for a 1:1 ratio of rice to liquid. Cook over high heat for 5 minutes, then reduce to medium-low heat for 5 minutes, and finally to low heat for 3-4 minutes to let it steam.
Step 13
When the water has mostly evaporated and the rice is nearly cooked, evenly distribute the pre-cooked mussel meat over the top of the rice.
Step 14
Turn off the heat, cover the pot, and let the rice steam for about 10 minutes. This resting period allows the rice grains to become fluffy and the mussel flavors to fully infuse into the rice.
Step 15
Here is your delicious mussel rice! Gently mix the rice with a rice paddle to combine the mussels and rice evenly. The steaming mussel rice is a delightful dish on its own.
Step 16
Finally, let’s make the flavorful sauce to mix with the rice. Finely chop the 3 stalks of chives. Finely mince the red and yellow bell peppers and the onion. Combine these with 3 Tbsp of seasoned soy sauce, 1 Tbsp of water, 1/2 Tbsp of sesame oil, and 1 Tbsp of toasted sesame seeds. Mix everything well. The sauce might seem a bit thick initially, but the vegetables will release their juices, making it naturally saucy over time. Mixing this sauce with the mussel rice is absolutely delightful!
