Recipe information
Yield
4 Servings
Ingredients
5
tablespoons butter, divided
2
1/2t cups chopped green onions (about 10 large)
1
cup chopped fresh cilantro
1
cup sake
6
t Thai bird chiles with seeds or 3 small serrano chiles with seeds, sliced crosswise into thin rounds
2
teaspoons soy sauce
3
large garlic cloves, pressed
2
1/2 pounds mussels, scrubbed, debearded
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Preparation
Step 1
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.
Step 2
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.