Spicy mussel and burnt mushroom toast w/ broth

Ingredients

BURNT MUSHROOMS:
• 1 lb (450 grams) shitake mushrooms
• Extra virgin olive oil for cooking
• 3 cloves of garlic, finely minced
• 2 fresh sprigs of thyme
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
MUSSELS AND BROTH:
• 2 lbs (900 grams) fresh live mussels
• 1 large lemongrass, smashed and cut into segments
• 2 slices of ginger, about 2" each
• 1/3 cup cheap Japanese sake wine, see note *
• 1/3 cup chicken stock
• 2 tbsp heavy cream
• Fine sea salt and ground white pepper to season
DRESSING:
• 2 small shallots, finely minced
• 5 tbsp (67 grams) crème fraîche or sour cream
• 4 tbsp (70 grams) Korean gochujang/chili paste
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1/8 tsp freshly ground black pepper
• 2 tbsp finely chopped chives or scallion
• Fresh dill to garnish
TO SERVE:
• 4 slices of country bread
• Unsalted butter for toasting

Instructions

1. PREPARE BURNT MUSHROOMS: Wash the shitake mushrooms and cut into quarters, with the dry tip of the stem removed. Heat up a large, flat skillet over high heat, and 2 tbsp of extra virgin olive oil to coat the skillet. Add just enough mushrooms to fit in a single layer, toss for a couple times then leave them alone for 1 full minute, allowing them to brown in peace. Flip them over with a spatula and further coat them with 1~2 tbsp more of olive oil, and let brown again. Repeat this until the mushrooms are deeply caramelized on all sides, lost half of their volumes, dehydrated and almost become "mushroom candy", about 5 minutes in total duration. Repeat with the second batch if needed.
2. Return all the mushroom to the skillet and push to the side. Add 1 tbsp more of olive oil on the empty side, along with minced garlics and thyme. Cook until fragrant, then toss together with the mushroom, season with sea salt and black pepper, and cook for another minute. Transfer onto a plate and let cool.
3. PREPARE MUSSELS AND BROTH: Unless your mussels come squeaky clean, otherwise scrub down each shells vigorously with a metal brush to remove all the scums, impurities and grits on the exterior. This is CRUCIAL in obtaining a pure and clean-tasting broth instead of one that otherwise tastes like fish tanks!
4. In a large pot over high heat, bring lemongrass, ginger, sake and chicken broth to a boil, then add all the mussels. Do not put the lid on, instead, keep turning the mussels with a wooden spoon, ensuring even cooking throughout. When some of the mussels are fully open while the flesh are firm but still plump and juicy, NOT shriveled, transfer them with a tongs into another bowl, and letting the rest cook further until they are ready. Overcooking mussels is not a victimless crime. Do not engage.
5. Strain the broth through a fine sieve, squeezing out all possible liquid and discard the solid. Set aside. Gently remove the mussels from the shells and set aside in another large bowl. The above steps can be done a few hours ahead of time. If so, cover the mussels to prevent drying out.
6. TO SERVE: In the large bowl with mussels, add the equivalent amount of burnt mushrooms (you may have a few extra left for snacking), minced shallots, crème fraîche, gochujang, Dijon mustard, lemon juice, black pepper and chopped chives. Mix until even, set aside. Meanwhile, add heavy cream to the broth and warm it up over medium heat. Re-season with sea salt if needed.
7. In a large, flat skillet over medium-high heat, melt 2 tbsp of unsalted butter for each slices of bread (you heard me, and this is for one side only). Move the slices around to soak up the butter and toast until crispy and caramelized. Flip, add more butter, like 1 1/2 tbsp for each slices, that's right, you want the breads to almost fry in butter, and toast until the second side is crispy and browned as well.
8. Amount a generous dune of mussels and burnt mushrooms on each slices of golden breads, garnish with sprigs of dill leaves, and serve with a small teacup of mussels broth drizzled with a dab of extra virgin olive oil and dusts of white pepper.

Notes