A couple days ago chef David Chang made an appearance on The Late Show with David Letterman. The Momofuku owner and author cooked up some Pan-Roasted Bouchot Mussels in Miso. You really have to clean those mussels well. (There was a cigarette butt in one of them. Might have been put there for comic effect.) The end product looked real good. Letterman couldn’t stop stuffing food in his face.

check out a few other recipes from David Chang : momofuku style ramen, momofuku kimchi , and cook like Momofuku’s David Chang for $35

David Chang on David Letterman

Recipe for Pan-Roasted Bouchot Mussels in Miso

1/3 cup denjang (Korean fermented bean paste) or shiro (white) miso
2 tbsp. each: sherry vinegar, minced ginger root
2 tbsp. sliced green onions, plus 1/2 cup julienned green onions
6 cloves garlic, thinly sliced
4 to 5 lbs. mussels
1/4 cup grapeseed or canola oil
1 cup dry sake
Freshly ground pepper

Smash together the denjang, sherry vinegar, ginger, sliced green onions and garlic in a small bowl. Set aside.

Put mussels in a large bowl of cold water; let them sit 5 minutes to purge any grit. Scrub the shells clean of any debris. Remove their “beards,” the fuzzy strands sticking out of the side of the shells.

Pour the oil into a deep, wide pot that will later hold all the mussels; heat over high heat. Add the mussels; cook, stirring, 1 minute. Add the sake. Cover; steam the mussels until they’ve all opened, about 4 minutes.

Move the mussels to one side; add the denjang mixture to the liquid. Stir in until blended. Toss the mussels to coat them with the sauce and pan juices. Transfer the mussels with a slotted spoon to four deep bowls. Discard any mussels that did not open. Pour the broth sauce from the pot over the mussels; sprinkle with pepper to taste and the julienned green onions. Makes 6 servings.