Clear Korean Mussel Soup (Honghap-tang), 2 Servings

Discard cracked shells and any open mussels that do not close when tapped. Keep mussels chilled before cooking.

Scrub mussels under cold running water and pull off the beards. Wash hands and utensils to avoid cross-contamination.

Cut scallion into 5 cm pieces and slice garlic thinly. Slice the optional chili.

Add mussels, 900 mL water, scallion and garlic to a pot; bring to a boil over medium-high heat and skim the foam.

Keep heating until the mussels open and the meat is fully cooked; the total time varies with size. Discard any mussels that remain closed.

Optionally remove scallion and garlic. Add 1 tsp vinegar, taste the broth before adding any salt, garnish with optional chili and serve hot.