Mussel Tang (홍합탕) must be one of the easiest Korean soups to make, yet it is still very delicious. It is amazing to get such great flavor with such few ingredients. With only mussels, salt, green onions, and water, you will get a very tasty and flavorful mussel dish.
This reminds me of fond childhood memories in Korea. Once my mom bought a big bag full of fresh mussels from a fish market and boiled them all in a big pot with just water, salt, and green onions. I was amazed by the huge amount she was making, but as you know, the volume for mussels is large, but the actual amount after removing the shells, is not that much. LOL Our family finished it all during one meal. It was always a fun time to eat boiled mussels with my family. I can taste my mom’s mussel soup from my recipe and that makes me happy. It is not only the taste, but also the memories that I enjoy with this dish. Try it someday, and make your own memories with ones you love. 🙂
Yield: 2 Servings
Short Korean Lesson
- HongHab (홍합) = Mussel
- Tang (탕) = A term for a dish that is similar to soup
- 1 lb Mussels
- 3 Cups Water
- 2 Green Onions
- ½-1 tsp Salt
- ½ tsp YounDoo (Optional)
Wash 25 mussels (about 1 lb) in cold water. They might be dirty, so clean them well. I bought this cheap pack of Wal-Mart mussels. Even though they were frozen, they were still good enough for this soup.
Add 3 cups of water and the mussels in a pot. Boil on medium-high.
Once it starts to boil, add ½ tsp of salt and cook for 4 more minutes.
After 4 minutes, when the mussels are almost cooked, add 2 chopped green onions. Cook for 1 or 2 more minutes, until the mussels are completely cooked. When the shells open, they are done.
Taste it, and if needed, add some more salt or Youndoo for extra flavor. 🙂
It is done. Oh my! The broth color is a little like the blue-green color of the sea. If you like seafood, you will love this flavor.
The mussels and the broth both taste great. I hope you like it. Enjoy! 🙂