Korean Clear Mussel Soup, or Honghap-tang, is a delightful comfort food that showcases the beauty of fresh mussels in a light, savory broth. The glossy black shells contrast beautifully with the clear, mildly milky soup, creating an appealing presentation. Infused with garlic and a hint of jalapeño, this dish is both refreshing and deeply flavorful, making it a perfect choice for any seafood lover.
Ingredient benefits
How the main ingredients in this dish support your health
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Mussels
Mussels are a great source of protein and essential vitamins and minerals, including vitamin B12, iron, and omega-3 fatty acids, which support heart health.
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Garlic
Garlic is known for its immune-boosting properties and can help reduce blood pressure, making it a healthy addition to any dish.
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Jalapeño
Jalapeños add a spicy kick and are rich in vitamins A and C, which are beneficial for skin health and boosting immunity.
Preparation
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Step 1
Start by cleaning the mussels. Place the live mussels in a large bowl of cold salted water for about 30 minutes to allow them to purge any sand. Afterward, rinse them thoroughly under cold running water. Use a stiff brush to scrub the black shells vigorously to remove any debris. Firmly pull off the 'beards' (the hairy fibers) by pulling them toward the hinge of the shell. Discard any mussels with cracked shells or those that do not close when tapped.
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Step 2
While the mussels are draining, prepare your aromatics. Thinly slice the garlic cloves and chop the green onions. Diagonally slice both the jalapeño and red chili peppers into thin pieces. Setting these aside will make the cooking process fast and seamless.
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Step 3 10 min
In a large, heavy-bottomed pot, combine the cleaned mussels, 6 cups of cold water, sliced garlic, and rice wine (if using). Turn the heat to medium-high. Do not cover the pot entirely to prevent it from boiling over. Allow the water to come to a rolling boil, skimming off any white foam that rises to the top to ensure a clean, clear broth.
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Step 4
Once the water boils, the mussel shells will begin to pop open, revealing the vibrant orange meat inside. Let it boil for just 1 to 2 more minutes—be careful not to overcook, or the mussels will become rubbery. Taste the broth before adding sea salt, as mussels are naturally salty. Stir in the sliced green onions, jalapeño, and red chili pepper, then turn off the heat immediately. Discard any mussels that remain completely closed.
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Step 5 2 min
To serve, ladle the mussels into a large, deep serving bowl, piling the black shells high for a dramatic visual. Pour the hot, clear broth over the top and garnish with the floating green and red pepper slices. Serve immediately while piping hot!