Korea
Haemul Jeongol
Korean seafood hot pot, spicy and simmered right at the table
60 min·4 servings
Mussels
Mussels, fresh in the shell or frozen, with tender, slightly sweet and briny meat.
Caution: Raw mussels with broken shells, or open ones that do not close when tapped, are dead and should be discarded before cooking.
Fresh mussels are easiest to find in the colder months at the fish counter, at an Asian grocer or a fishmonger, and frozen mussels, in or out of the shell, are sold year-round in supermarkets. Cooked frozen mussel meat works well in soups and stir-fries where the mussels do not need to make their own broth.
Substitute:
Clams or cockles can be swapped in directly and give a similar broth, though they are smaller and slightly more delicate in flavour.
Used in · 1 recipe