In a medium, wide, heavy-bottomed pot, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the edges just start to brown, 3 to 4 minutes.
Add the garlic and shallot and cook, stirring occasionally, until softened, another minute or two. Add the vermouth, raise the heat to high, and bring to a boil.
Add the stock and mirin and then whisk in the soybean paste and chili paste until they have dissolved. Stir in the chili and then the mussels.
Cover the pot and cook, shaking occasionally to redistribute the ingredients, until the mussels open, about 3 minutes.
Discard any mussels that don’t open.
Spoon the mussels and broth into bowls, scatter the chives on top, and serve with rice and lemons.
In a medium, wide, heavy-bottomed pot, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the edges just start to brown, 3 to 4 minutes.
Add the garlic and shallot and cook, stirring occasionally, until softened, another minute or two. Add the vermouth, raise the heat to high, and bring to a boil.
Add the stock and mirin and then whisk in the soybean paste and chili paste until they have dissolved. Stir in the chili and then the mussels.
Cover the pot and cook, shaking occasionally to redistribute the ingredients, until the mussels open, about 3 minutes.
Discard any mussels that don’t open.
Spoon the mussels and broth into bowls, scatter the chives on top, and serve with rice and lemons.
