Gochujang Butter-Basted Shrimp & Mussels

2 to 4 servings
30 min prep time
30 min total time

Combine our Cultured Butter with umami-packed gochujang (Korean fermented chile paste) to create the most flavorful bath for jumbo peel & eat shrimp and mussels. Don’t forget lots of crusty bread for sopping up all that spicy, buttery sauce! 


4 ounces Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

1/4 cup roughly chopped kimchi

1 large shallot, thinly sliced

4 garlic cloves, thinly sliced

1 (1/2-inch) piece fresh ginger root

3 tablespoons gochujang paste

1 1/2 teaspoons fish sauce

3/4 cup sake or dry white wine

1 pound shell-on jumbo shrimp (16-20 count)

1 pound mussels, scrubbed

Fresh cilantro or micro herbs, chopped, for garnish

Crusty bread, for serving


  • STEP 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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.