Sake-Steamed Mussels

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Yield: Servings: 4


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)

Kosher salt

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.