Korean Greenshell Mussel Soup (Guksu-jangguk)


Serves: 4


  • In a medium soup pot add the water/stock & bring to the boil, add the mussels & allow to cook open, then remove the mussels from the pot & take the meat from the shell & set aside (any unopened mussels discard as they may be dead & spoilt). 
  • Add the shiitake, spring onion & chilli & allow to simmer for 3-4 minutes. Season to taste & add the cooked noodles.
  • To Complete the Dish - set out 4 soup bowls, portion the mussels across the bowls, 3 each & then portion out the noodles evenly into each bowl. Ladle out the hot soup over the mussels & noodles ensuring to evenly distribute the vegetables. 
  • Serve with garnishes to the side.




About the Chef

The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine I have always utilised Greenshell™ Mussels with complimentary results. At home, New Zealand diners recognise the Greenshell™ Mussel ...
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