Inspired by the amazing selection of poke in Hawaii, this Kimchi Mussels recipe will bring you straight back to island life. Perfect as a snack or easily turned into a whole meal when served over salad or rice.

kimchi mussels

-2 lbs live mussels
-1/2 of a sweet onion (diced)
-1 scallion (thinly sliced)
-1 cup (4oz) of kimchi roughly chopped
-2 tbs of kimchi juice from jar
-4 tsp soy sauce
-3 tsp toasted sesame oil
-1 tsp honey
-Chili flakes or crushed red pepper to taste
-Sesame seeds
-Salt to taste

Seafood pot for cooking mussels

Prep time: 20 minutes
Cooking Mussels: 8-10 minutes
Assembly: 5 minutes

1. Scrub and rinse mussels to remove dirt. Optionally, soak mussels in fresh water for 20 minutes before cooking so mussels dispel of any dirt/sand. Discard any dead mussels (shell will be open and won’t close on its own.) In a seafood pot or dutch oven, steam mussels for 8-10 minutes or until most mussel shells have opened. Discard any shells that do not open. Once cool, pick the meat from the shells and set aside.

kimchi mussels prep

2. Combine mussel meat, onion, scallion, kimchi (1 cup), kimchi juice (2 tbs), soy sauce (4 tsp), toasted sesame oil (3 tsp), honey (1 tsp), sesame seeds, and chili flakes together in a bowl. Mix until well incorporated. Adjust salt and chili flakes to taste.

3. Let marinate for 5 minutes before serving. Can be stored in the fridge for up to 3 days. Serve with saltines or over rice. Enjoy!

Tips: Try subbing out mussel meat for other seafood like octopus or clam.

kimchi mussel poke in Hawaii