SUSTAINABLY FARMED ROPE MUSSELS & SEAWEED
AKA: Korean-Inspired Kelp & Mussel Soupa
PREP: 30 MIN (plus soaking time)
YIELD: Serves 4
Ingredients:
- 1-ounce Dried kelp (kombu) or wakame
- 2 quarts Cold water, vegetable (or chicken) broth
- 2 pounds Fresh rope-mussels, rinsed
- 4 cloves Garlic, minced
- 2-3 Tbsp. Soy sauce
- 1 Tbsp. Sesame oil, to taste
- Fish sauce (optional), to taste
- 3-4 Scallions, thinly sliced
INSTRUCTIONS:
- Wipe kombu with a moist cloth and soak in the cold water (or broth) at least 30 minutes. Coarsely chop the kelp and reserve.
- In a large saucepan, slowly bring the liquid to a very bare simmer. Simmer for 20 minutes but do not allow to boil.
- Add mussels, garlic, soy sauce. Continue to simmer, partially covered.
- Gradually remove mussels as they open and reserve.
- Remove top shells from mussels so they can be presented on the half shell.
- Stir sesame oil and (optional) fish oil, to taste, into the broth. Correct for seasoning.
- Add mussels and pieces of kombu to each bowl and ladle in broth. Sprinkle with scallions.
Japanese Miso Soup Variation:
After the mussels and kelp have been set aside, turn off the heat and add 2 ounces of bonito flakes. Steep for 10 minutes and strain into a clean sauce pot, without pressing on the flakes. Add about ¼ cup of white miso (or a combination of white and red) and stir to dissolve. Heat until barely at a simmer. Do not boil. Add diced extra-firm tofu. Serve with the mussels and kombu, and sprinkle with scallions.
Thai Curried Soup Variation:
After the mussels and kelp have been set aside, use a mortar and pestle to grind 1 tsp. coriander seeds, 1 Tbsp. garlic, 1 Tbsp. shallot, 1 Tbsp. ginger, ¼ tsp. shrimp paste (optional). Bring the soup back up to a simmer and add the curry paste and 1 Tbsp. light brown sugar to the soup, stirring until dissolved. Add one can (about 14 ounces) unsweetened, whole fat coconut milk (optional). When the soup is at a bare simmer, add the mussels and kombu until barely heated through. Correct for seasoning and serve.
NOTES: Rope mussels are easy to clean and prep because they don’t collect gritty particles. For this reason they don’t need to be purged (soaked), merely rinsed under cold water.
