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Mussels in Konbu Broth

Imagine eating mussels in their purest form. One bite of this dish and you’ll feel like you’re at sea. Quickly steamed in a rich seaweed broth, the mussels here are simply amazing. Sticky rice is great for soaking up the sauce, although I also like slurping it straight from the mussel shells.

Recipe information

  • Yield

    Serves 4

Ingredients

1 (4 × 2-inch) sheet konbu (see Pantry, page 253)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium shallots, minced
Kosher salt
4 pounds mussels, beards trimmed, washed well
1/2 cup dry white wine, such as Sauvignon Blanc

Preparation

  1. Step 1

    Soak the konbu in hot water until softened and pliable, about 2 minutes. Drain well, pat dry, then julienne.

    Step 2

    In a large, wide pot that can comfortably hold the mussels, combine the oil, butter, shallots, konbu, and a pinch of salt. Cook over medium-high heat until the butter melts and the mixture is fragrant, about 1 minute.

    Step 3

    Add the mussels and wine, cover, and raise the heat to high. Cook, shaking the pot occasionally, just until the mussels open, about 10 minutes.

    Step 4

    Divide the mussels and all of their cooking liquid among serving bowls.

Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved. Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family. Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.
TagsMusselShellfishSeafoodMainDinnerDairy FreeGluten FreeEasyQuick30 Minutes or LessCookbooks
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