Yield: Servings: 4
Source: Fine Cooking: By Diana Andrews
For a change from white wine-steamed mussels, make sake the base of an Asian-inspired broth. Serve with crusty or toasted bread to mop up the sauce.
4 oz. (8 Tbs.) unsalted butter
3 oz. scallions (about 4), thinly sliced, whites and dark green parts separated
5 cloves garlic, finely chopped
1 Tbs. grated fresh ginger
2 tsp. seeded and finely chopped Fresno chile
2 Tbs. white miso
1 cup sake (preferably junmai daiginjo)
3 lb. mussels
1 lemon, cut into wedges
1 baguette, for serving
Melt the butter in a 6- to 8-quart pot over medium heat. Add the scallion whites and cook, stirring frequently, until tender, about 2 minutes. Add the garlic, ginger, and chile, and cook, stirring, until fragrant, about 30 seconds. Add the miso and whisk until combined. Stir in the sake and 1/2 tsp. salt. Increase the heat to high and bring to a boil. Add the mussels, cover and cook, shaking the pot once or twice, until the mussels open, about 5 minutes.
Divide the mussels among four bowls, discarding any that did not open. Ladle the broth over the mussels and top with the scallion greens. Serve with lemon wedges and bread.
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