Gochujang Butter-Basted Shrimp & Mussels
2 to 4
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
¼ cup kimchi
1 ¼ shallot, thinly sliced
4 ¼ garlic cloves, thinly sliced
1 ¼ piece fresh ginger root
3 ¼ tablespoons gochujang paste
1 ½ teaspoons fish sauce
¾ cup sake or dry white wine
1 ¾ pound jumbo shrimp (16-20 count)
1 ¾ pound mussels, scrubbed
¾ Fresh cilantro or micro herbs, chopped, for garnish
¾ Crustry bread, for serving
- 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.
- 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.
- 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.
- 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.