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Sake-Steamed Mussels

photo: Scott Phillips

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

Nutritional Information

  • Calories (kcal) : 710
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 90
  • Sodium (mg): 1340
  • Carbohydrates (g): 73
  • Fiber (g): 3
  • Sugar (g): 3
  • Protein (g): 26


  • 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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