Homeless mussels with lemon grass and kimchee

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

---

Ingredients

2 tablespoons olive oil

2 tablespoons shallot, finely diced

2 cloves garlic, sliced

1 stalk lemon grass, white part only, sliced

2 pounds mussels, scrubbed and beards removed

1⁄2 cup white wine

1⁄4 cup good-quality kimchee

Toasted sesame seeds, to garnish

---

In large, heavy-bottomed saucepan, heat oil over medium-high heat. When oil has started to smoke, add shallots, garlic and lemon grass and sauté for 1 minute. Add mussels, toss until coated and add wine. Cook, stirring constantly, until mussel shells have opened, about 2 minutes.

Remove from heat and set aside. Once cooled, remove mussels from shells and place in bowl with kimchee, then toss. Serves 4 to 6.