Gochujang Mussels w/ Linguine

Delicious Mussels with a kick from the Korean chili paste: Gochujang!

Delicious Mussels with a kick from the Korean chili paste: Gochujang!

Note: The Spiced Chickpea teamed up with Mosselen. zo uit Zeeland for this sponsored recipe. In need of more mussel inspiration, then check out my Onion & Mussels Bhaji's or Dynamite Mussles w/ Panko Crust.

Gochujang Mussels w/ Linguine

  • Prep: 10 min
  • Total: 35 min

  • Fish


NOTE: This recipe is suitable for 1-2 persons. Double the quantities for multiple servings.

- 1 kg of mussels
- 2 portions of linguine (pre-cooked, al dente)
- 2 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves (finely chopped)
- ½ white onion finely chopped)
- 1 tbsp Gochujang (add less if you don't like it too spicy)
- 1 handful of cherry tomatoes (cut in half)
- good splash of dry white wine
- salt & pepper / bouillon cube (chicken, vegetables, fish, low salt) to taste

For garnish:
- fresh parsley (chopped)
- Parmesan cheese (grated)
- lemon wedges



How to pre-cook your mussels?

NOTE: I used 1 kilo of mussels. This amount is good for 1-2 persons.

1. Discard the broken mussels, mussels that are open too far, or mussels that do not close immediately when tapped. Rinse them well with cold water.

2. Add olive oil and butter to a pan. Fruit in it a chopped onion. Then add the cherry tomatoes, pepper, garlic to the pan. Fry this for 2-3 minutes on medium heat and then add Gochujang. Mix well.

3. After 2-3 minutes, add the mussels to the pan, give them a shake and deglaze with a dash of white wine. Put the lid on the pan and let them stew for 8-10 minutes (until all the shells are open) on medium heat.

4. After 8-10 minutes add the pasta and mix well. Garnish with fresh parsley, lemon wedges and Parmesan cheese. Serve immediately and enjoy your meal!

- If you want to make the sauce less spicy, add a small dash of whipped cream.

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