Sake Steamed Mussels

Using sake to steam is a great alternative to the classic white wine mussels. When purchasing mussels, look for them to be sold on ice and have wet-looking sheen to the shells; a dull shell is an indication that the mussel might have died.

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Sake Steamed Mussels

active time: 35 minutes

ingredients

• 4 Tbsp butter, softened
• 2 Tbsp ghee
• 2 scallions, sliced thin
• 3 sprigs of cilantro, picked
• 1 celery stalk, sliced thin- tops reserved for garnish
• 1 cup sake
• 2 cups fish or shellfish stock, hot
• 6 Thai bird chiles with seeds or 3 small serrano chiles with seeds, sliced into thin rounds
• 2 tsp traditionally fermented tamari
• 3 large garlic cloves, crushed
• 1 shallot, minced
• 1 tsp red chili flakes
• ½ lemon, juiced
• 2 1/2 pounds mussels, cleaned & debearded

method

Clean and debeard mussels. Tap any open ones and discard any whose shells do not close. Transfer the mussels to a bowl of salted iced water. Just before cooking, soak your mussels in fresh water for about 20 minutes. As the mussels breathe, they filter water and expel sand. After about 20 minutes, they will have less salt and sand stored inside their shells.

In a large pan or dutch oven, melt ghee over medium heat. Add garlic, shallot, celery, chili's, and spices and sauté until translucent and fragrant. Deglaze with sake, add mussels and cover with hot stock. Cover tightly, and simmer for 5 minutes before adding the tamari. Continue to steam until all mussels are open, discarding any that don't open.

Add butter and toss until combined, finish with lemon juice. Serve mussels in a warmed bowl with the broth, and garnish with scallions, cilantro, and celery tops. Great served over noodles or with a warm baguette.