Buttery Steamed Mussels With Sake And Chiles
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
58
Spice
40
Sweetness
53
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
5 tbsps
Butter (divided)2.5 cups
Green Onion (chopped about 10 large)1 cup
Cilantro (chopped fresh)1 cup
Sake2 tsps
Soy Sauce3 large
Garlic Cloves (pressed)1130 g
Mussel (scrubbed, debearded)Directions:
1
Melt 3 tablespoons butter in large pot over medium-high heat
2
Add green onions and sauté until beginning to soften, about 2 minutes
3
Add next 5 ingredients
4
Bring to boil
5
Add mussels
6
Cover pot and increase heat to high
7
Cook until mussels open, 5 to 6 minutes
8
Divide mussels among bowls (discard any mussels that do not open)
9
Boil juices in pot to reduce slightly, about 1 minute
10
Whisk in remaining 2 tablespoons butter
11
Season sauce to taste with salt and pepper
12
Spoon sauce over mussels; serve
13
Melt 3 tablespoons butter in large pot over medium-high heat
14
Add green onions and sauté until beginning to soften, about 2 minutes
15
Add next 5 ingredients
16
Bring to boil
17
Add mussels
18
Cover pot and increase heat to high
19
Cook until mussels open, 5 to 6 minutes
20
Divide mussels among bowls (discard any mussels that do not open)
21
Boil juices in pot to reduce slightly, about 1 minute
22
Whisk in remaining 2 tablespoons butter
23
Season sauce to taste with salt and pepper
24
Spoon sauce over mussels; serve