Spicy Korean mussels with pickled cucumber
1 medium, halved lengthways, thinly sliced
1 tsp, finely grated
Rice wine vinegar
20 ml, (1tbs)
1½ tsp, Korean
½ medium, finely chopped
240 g, (Buy 1 kg) clean, rinse (see tips)
¼ cup(s), coarsley chopped
- Crush 1 garlic clove. Thinly slice remaining garlic and set aside. Combine cucumber, ginger, crushed garlic, vinegar and 1 teaspoon chilli paste in a medium bowl. Season with salt and toss to coat. Cover and place in the fridge for 15 minutes.
- Heat oil in a large saucepan over medium heat. Cook onion, sliced garlic and remaining chilli paste, stirring, for 5 minutes or until softened. Add mussels and 1/4 cup (60ml) water and stir to combine. Increase heat to high. Cook, covered, shaking pan occasionally, for 2–3 minutes or until mussels have opened.
- Stir in coriander. Serve mussels with pickled cucumber.