Buttery Steamed Mussels with Sake and Chiles

Name: Buttery Steamed Mussels with Sake and Chiles
Yield: 4 servings
Ingredients: 1 5 tablespoons butter, divided; 1 2 1/2 cups chopped green onions (about 10 large); 1 1 cup chopped fresh cilantro; 1 1 cup sake; 1 6 Thai bird chiles with seeds or 3 small serrano chiles with seeds, sliced crosswise into thin rounds; 1 2 teaspoons soy sauce; 1 3 large garlic cloves, pressed; 1 2 1/2 pounds mussels; 1 scrubbed; 1 debearded

From the kitchen of Carly

Sake-steamed mussels with crispy green onions, cilantro, and sliced chiles in a silky butter sauce. The broth is complex, spiced, and meant for soaking up with crusty bread. Fresh, fast, and deeply satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

15 tablespoons butter, divided
12 1/2 cups chopped green onions (about 10 large)
11 cup chopped fresh cilantro
11 cup sake
16 Thai bird chiles with seeds or 3 small serrano chiles with seeds, sliced crosswise into thin rounds
12 teaspoons soy sauce
13 large garlic cloves, pressed
12 1/2 pounds mussels
1scrubbed
1debearded

Instructions

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.