- 2
Ingredients
- 2 pounds mussels
- 1/2 cup sake
- 1/4 cup ginger, peeled and julienned
- 2 dried red chiles
- 1/2 cup green onions, julienned
- 6 Tablespoons unsalted butter
- 1 teaspon fresh lime juice
- Kosher salt
- ground black pepper
- 2 to 4 lime wedges
Preparation
Step 1
1. Scrub and debeard mussels. Heat a wok over high heat and preheat the oven to 200 degrees F. When the wok is very hot, add the mussels, sake, ginger and chiles, cover with a lid, and cook over high heat until the mussels open (3 to 4 minutes). Toss the green onions with the mussels, then remove the mussels from the wok and place them on a heat proof platter in the oven to keep them warm while you finish the sauce, leaving the liquid in the wok over high heat.
2. Add the butter and lime juice to the liquid and season to taste with salt and pepper; be cautious with the salt, since the mussels may be salty. Continue to cook the sauce, shaking or stirring to melt the butter into the sauce (1 to 2 minutes).
3. Divide the mussels among 4 wide, shallow bowls (or 2 large bowls for a dinner portion), pour the sauce over, and garnish with lime wedges.