Flavorful Mussel Rice: A Famous Restaurant Recipe Recreated at Home
Recreating a Popular Restaurant’s Signature Mussel Rice
Mussels, with their vibrant red flesh, get their name from their striking color. The pale white meat is often referred to as male mussel, while the reddish ones are called female. Mussels are a nutritional powerhouse, rich in Vitamin D, which is excellent for bone health and preventing osteoporosis. They are also known for their hangover-curing properties, thanks to the taurine content. Today, we’re recreating the beloved mussel rice from a renowned restaurant, making it easy for you to enjoy at home. Get ready for a delicious meal that will captivate your taste buds!
Main Ingredients- 500g fresh mussels
- 2 sheets dried kelp (about 10x10cm each)
- 1 Tbsp soju (Korean rice wine)
- 2 cups soaked rice (approx. 360ml)
- 2 cups mussel cooking liquid (approx. 360ml)
- 4 Tbsp seasoned soy sauce (mat-ganjang)
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
Let’s start by preparing the mussels. Rinse them thoroughly under running water two to three times to remove any dirt or grit. After rinsing, shake off excess water. Then, remove the tough beard-like threads (byssus) by pulling them off with your hands or cutting them with kitchen scissors. This ensures a pleasant eating experience.
Step 2
Now, it’s time to make the mussel broth. Place the cleaned mussels (500g) into a pot and add 2 cups of water. Adding 2 sheets of dried kelp will significantly enhance the depth and richness of the broth.
Step 3
To eliminate any fishy odor from the mussels, add 1 tablespoon of soju. Don’t worry, the alcohol will evaporate as it boils. Soju is an effective way to remove any unwanted mussel smell, resulting in a cleaner taste.
Step 4
Once the liquid starts to boil, the mussels will begin to open their shells. As soon as all the mussels have opened, turn off the heat immediately. Be careful not to overcook them, as this can make the mussel meat tough.
Step 5
Carefully remove the mussel meat from the shells while they are still warm. Strain the cooking liquid through a sieve to obtain 2 cups of clear mussel broth. This broth is key to the deliciousness of the rice!
Step 6
Wash 2 cups of rice thoroughly and then soak it in cold water for about 30 minutes. Soaking the rice ensures that it cooks evenly, resulting in a chewier and tastier texture. After soaking, drain the rice completely in a colander.
Step 7
Using a heavy-bottomed pot, like cast iron, is recommended for cooking rice perfectly. These pots retain heat well, preventing the rice from burning and yielding a glossy finish. Add the drained soaked rice (2 cups) and the mussel broth (2 cups) to your pot.
Step 8
Gently stir the rice with a spatula to prevent the grains from clumping together as it cooks. This step allows the rice to absorb the flavorful broth evenly.
Step 9
Place the pot on the stove and bring it to a boil. Once the liquid starts boiling, stir in 4 tablespoons of seasoned soy sauce and 2 tablespoons of sesame oil. If you don’t have seasoned soy sauce, regular soy sauce will also work. Stir well to combine everything.
Step 10
The sesame oil helps prevent the rice from sticking to the bottom of the pot. When the liquid has mostly evaporated and the rice is nearly cooked, add the cooked mussel meat evenly over the rice. Cover the pot tightly and cook on low heat for 10 minutes.
Step 11
After 10 minutes of simmering, turn off the heat and let the rice steam for another 10 minutes. Once the rice is done, prepare a separate pan (without any oil). Transfer the steamed mussel rice to the pan and gently stir-fry it over low heat for a minute or two. This technique dries out the rice further, giving it a delightfully fluffy texture. Since sesame oil was added earlier, it won’t stick to the pan at all!
Step 12
Voila! Your delicious, famous-restaurant-style mussel rice is ready. It’s already perfectly seasoned, so you won’t need any extra dipping sauce. Try making this recipe at home and enjoy a wonderful meal that is sure to impress your palate!
