Hong-hop Tang (Korean Mussel Soup)

A night out with my other non-Korean colleague on our own little culinary adventure.

 

This reminds me a lot of Moules in Belgium. A mountain of mussels (with a few surprise conch thrown in) boiled in a stock until the mussels are tender and the soup succinic.

 

I enjoyed it (although the conch quickly turned rubbery) and it was a lovely warm dish for wintery nights.

 

 

 

Done