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Gochujang Butter-Basted Shrimp & Mussels


2 to 4

prep time:

30 mins

Total time:

30 mins




  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    4 ounces

  • 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


  1. 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.
  1. 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.
  1. 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.
  1. 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.