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Buttery Steamed Mussels with Sake and Chiles
4 servings

Ingredients

5 tablespoons butter, divided
2 1/2 cups chopped green onions (about 10 large)
1 cup chopped fresh cilantro
1 cup sake
6 Thai bird chiles with seeds or 3 small serrano chiles with seeds, sliced crosswise into thin rounds
2 teaspoons soy sauce
3 large garlic cloves, pressed
2 1/2 pounds mussels, scrubbed, debearded



Preparation


Melt 3 tablespoons butter in large pot over medium-high heat. Add green ?onions and sauté until beginning to soften, about 2 minutes. Add next 5 ingredients. Bring to boil. Add mussels. Cover pot and increase heat to high. Cook until mussels open, 5 to 6 minutes.


Divide mussels among bowls (discard any mussels that do not open). Boil juices in pot to reduce slightly, about 1 minute. Whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Spoon sauce over mussels; serve.

Buttery Steamed Mussels with Sake and Chiles

4 servings

Ingredients

  • 5 tablespoons butter, divided
  • 2 1/2 cups chopped green onions (about 10 large)
  • 1 cup chopped fresh cilantro
  • 1 cup sake
  • Thai bird chiles with seeds or 3 small serrano chiles with seeds, sliced crosswise into thin rounds
  • 2 teaspoons soy sauce
  • 3 large garlic cloves, pressed
  • 2 1/2 pounds mussels, scrubbed, debearded

Preparation

  • Melt 3 tablespoons butter in large pot over medium-high heat. Add green ?onions and sauté until beginning to soften, about 2 minutes. Add next 5 ingredients. Bring to boil. Add mussels. Cover pot and increase heat to high. Cook until mussels open, 5 to 6 minutes.
  • Divide mussels among bowls (discard any mussels that do not open). Boil juices in pot to reduce slightly, about 1 minute. Whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Spoon sauce over mussels; serve.