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Mussels in a Kimchi Broth

This recipe is adapted from one given to me by Alex Vu at Ch’i Restaurant. If you can find Saltspring Island mussels, use them as they are much plumper and milder in flavour. Kombu are thick fronds of dried seaweed, kimchi is a Korean condiment made with pickled cabbage, garlic and hot pepper. Both of these ingredients can be found at most Asian grocery stores.

Ingredients:

• 1 litre of Water
• 2 large pieces of Kombu
• 2 cups of Kimchi
• 2 pounds of mussels, rinsed and de-bearded
• ¼ cup of white wine
• 1 tablespoon of butter

Place the Kombu and the litre of water into a large pot. Bring to a boil; then remove the Kombu. Add the Kimchi. Stir. Then add the mussels and cover the pot. When the mussels start to open, add the white wine and butter. Stir until the butter has melted and the mussels have fully opened. Remove from heat and serve in bowls. Discard any mussels that haven’t opened. Serves 4.