Chewy Mussels and Tender Eggplant Braise
Savory Braised Mussels and Eggplant
Beat the summer heat with a unique and satisfying dish! Introducing ‘Braised Mussels and Eggplant,’ a delightful combination of fresh mussels and tender, succulent eggplant that promises a burst of flavor and texture. The savory taste of the chewy mussels perfectly complements the natural sweetness of the eggplant, making it an irresistible rice-pairing dish. While a comforting bowl of mussel soup is always welcome in hot weather, why not try this novel braised preparation for a new culinary experience? Served over a bowl of freshly steamed white rice, this braised mussel and eggplant dish is sure to make you forget the heat. Let’s get cooking!
Main Ingredients
- 300g Eggplant (about 2 medium)
- 220g Prepared Mussel Meat
- 2/3 cup Mussel Cooking Broth (approx. 130ml)
Cooking Instructions
Step 1
First, rinse the mussels thoroughly under running water. If you have pre-cooked mussels, carefully extract the meat and rinse it again.
Step 2
Trim the ends off the eggplants and wash them clean. Using fresh, firm eggplants will yield the best results.
Step 3
Measure out 2/3 cup of mussel broth, which will add depth of flavor to the braised dish. This is the liquid reserved from boiling the mussels.
Step 4
Cut the prepared eggplants into bite-sized pieces, about 2-3 cm in length, for easy eating and even cooking. Lightly rinse the cut eggplant pieces to remove any debris. Leaving a slight bit of moisture on them will help the salt dissolve better and aid in the salting process.
Step 5
Sprinkle 1 tablespoon of coarse sea salt evenly over the lightly damp eggplant pieces and let them sit for 20 minutes to salt. Salting draws out moisture, preventing the eggplant from becoming mushy during braising and improving its texture.
Step 6
After salting, rinse the eggplant gently under cold water to remove excess salt. Then, squeeze out the moisture firmly by hand. Be careful not to squeeze too hard, as this can make the eggplant dry; aim for a firm but not completely dry texture.
Step 7
Prepare the delicious braising sauce. In a bowl, combine the mussel broth (2/3 cup), soy sauce (3 Tbsp), oligosaccharide (2 Tbsp), gochugaru (1/2 Tbsp), minced garlic (1 tsp), chopped scallion, sliced green and red chilies, and black pepper. Mix well to create the sauce.
Step 8
Pour the braising sauce over the prepared mussel meat and gently mix. Marinating the mussels in the sauce beforehand allows them to absorb more flavor, resulting in a richer taste. Do this while the eggplant is salting, for about 20 minutes.
Step 9
Add the squeezed eggplant pieces to the marinated mussels. Gently toss everything together to ensure the eggplant is evenly coated with the sauce.
Step 10
Transfer the sauced mussels and eggplant to a pot. Cover with a lid and simmer over medium heat for 20 minutes, allowing the flavors to meld and the eggplant to become tender. Stir occasionally to ensure even cooking and prevent sticking. Once done, turn off the heat, stir in 1 tablespoon of sesame oil, and mix well. Your flavorful Braised Mussels and Eggplant is ready to be served! It’s especially delicious when served warm.
