Shin Dong-min's Mussel and Clam Soy Sauce Stir-fry
A rich, savory seafood appetizer made by gently sautéing blanched mussels and clams with butter, garlic, and a special soy sauce glaze.
Ingredients needed 2 servings
Recipe
Cooking tips
- Pre-blanching mussels removes their characteristic sharpness and fishy smell, while also preventing them from bursting during cooking due to excess moisture.
- Coating mussels with flour before searing helps the sauce adhere evenly to the surface, enhancing both appearance and flavor depth.
Recommended for
- Those who want to create a sophisticated izakaya-style appetizer using fresh seasonal seafood.
- Those who enjoy mussels without any fishy taste—clean, smooth, and rich in flavor.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Shin Dong-min's Mussel and Clam Jajang Stir-Fry
- Striker Chef Sea Tangle Butter Stir-fried Clams
- Lee Yeon-bok's Bajirak Bokkeum
- Yeo Kyung-rae's Black Bean Clam Stir-Fry
- Yeo Kyung-rae Black Bean Sauce Perilla Leaf Clam Stir-Fry
- Baek Jong-won's Makgeolli Clam Stir-fry
- Striker Chef's Spicy Stir-fried Clams
- Aha Bujang's Soy Sauce Stir-Fried Udon
- Yeo Kyung-ok's Easy Clam Stir-Fry at Home
- Aha Bujang's Exotic Stir-Fried Clams
