Mussels in Konbu Broth

Name: Mussels in Konbu Broth
Yield: Serves 4
Ingredients: 1 (4 × 2-inch) sheet konbu (see Pantry, page 253); 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 2 medium shallots, minced; Kosher salt; 4 pounds mussels, beards trimmed, washed well; 1/2 cup dry white wine, such as Sauvignon Blanc

January 24, 2012

Imagine eating mussels in their purest form. One bite of this dish and you’ll feel like you’re at sea. Quickly steamed in a rich seaweed broth, the mussels here are simply amazing. Sticky rice is great for soaking up the sauce, although I also like slurping it straight from the mussel shells.

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