Buttery Steamed Mussels with Sake and Chiles

Name: Buttery Steamed Mussels with Sake and Chiles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 5 Tbsps butter, divided; 237 milliliters chopped fresh cilantro; 3 larges garlic cloves, pressed; 591 milliliters chopped green onions (about 10 large); 1 kilograms mussels, scrubbed, debearded; 237 milliliters sake; 2 teaspoons soy sauce; 6 Thai bird chiles with seeds or 3 small serrano chiles with seeds, sliced crosswise into thin rounds

Buttery Steamed Mussels with Sake and Chiles is a gluten free and pescatarian hor d'oeuvre. This recipe serves 4. One portion of this dish contains about 19g of protein, 18g of fat, and a total of 358 calories. If you have butter, green onions, mussels, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Melt 3 tablespoons butter in large pot over medium-high heat.

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Butter

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Pot

Add green onions and sauté until beginning to soften, about 2 minutes.

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Green Onions

Add next 5 ingredients. Bring to boil.

Add mussels. Cover pot and increase heat to high. Cook until mussels open, 5 to 6 minutes.

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Mussels

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Pot

Divide mussels among bowls (discard any mussels that do not open). Boil juices in pot to reduce slightly, about 1 minute.

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Mussels

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Bowl

Pot

Whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Spoon sauce over mussels; serve.

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Salt And Pepper

Mussels

Butter

Sauce

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Whisk

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Pot

Bowl

Whisk

Ingredients

Servings:

5Tbsps

butter, divided 237milliliters

chopped fresh cilantro 3larges

garlic cloves, pressed 591milliliters

chopped green onions (about 10 large)1kilograms

mussels, scrubbed, debearded 237milliliters

sake 2teaspoons

soy sauce 6

Thai bird chiles with seeds or 3 small serrano chiles with seeds, sliced crosswise into thin rounds

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.