Buttery Steamed Mussels with Sake and Chiles
Fresh mussels steamed in a fragrant Asian-inspired broth of sake, butter, and Thai chiles, finished with green onions and cilantro. This elegant seafood dish combines Japanese and Thai flavors for a spicy, aromatic meal.
4 servings
11 min
Ingredients
- •5 tablespoons butter
- •2½ cups green onions
- •1 cup fresh cilantro
- •1 cup sake
- •6 whole Thai bird chiles
- •2 teaspoons soy sauce
- •3 cloves garlic
- •2½ pounds mussels
- •scrubbed
- •debearded
Cooking Instructions
- 1.
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.
8 min
- 2.
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.
3 min