Judy Joo served up tasty Korean spiced mussels with streaky bacon and rice on James Martin’s Saturday Morning.

The ingredients are: 1 tablespoon vegetable oil, 4 slices thick-cut bacon, cut crosswise into ¼-inch pieces, 2 large cloves garlic, grated or minced, 1 large shallot, thinly sliced into rings, ⅓ cup dry vermouth or white wine, ¼ cup chicken stock, 3 tablespoons mirin, 1 tablespoon doenjang (Korean soybean paste), 1 teaspoon gochujang (Korean chilli paste), 1 fresh Korean red chili or Fresno chili, thinly sliced on an angle 2 pounds mussels, cleaned and debearded and handful of fresh chives, cut into ½-inch pieces, for serving.

To serve: Steamed white rice and Lemon wedges or halves.

See recipes by Judy in her book titled: Korean Food Made Simple available from Korean Food Made Simple now.