From inthekitchenwithkath.com
(Adapted from Tom Douglas’ recipe in Tom Douglas’ Seattle Kitchen)
Serves 2 as a main course, 4 – 6 as an appetizer
2 pounds mussels
¼ cup peeled and julienned fresh ginger
2 dried red chiles (like chiles de arbol or piquins)
½ cup sake
½ cup julienned green onions, white and green parts
6 tablespoons unsalted butter
1 teaspoon fresh lime juice
Salt
Pepper
1. Wash and scrub the mussels with a stiff brush. Pull off the beard. (Grasp it and pull it down towards the hinge.) Discard any mussels that will not close; they are dead.
2. Put two wide soup bowls in the oven and preheat the oven to 200˚.
3. Assemble all of the ingredients for the recipe.
4. Heat a large skillet over high heat.
5. When the pan is hot, add the mussels, ginger, peppers, and sake to the pan. Cover and cook for 3 – 4 minutes, until the mussels have opened.
6. Add the green onions to the pan and then immediately remove the mussels and divide them between the two bowls in the oven to keep them warm. Leave the liquid in the pan.
7. Add the butter and lime juice to the pan and cook, stirring, until the butter is melted and blended in. Taste for seasoning, and add salt and pepper if needed.
8. Pour the sauce over the mussels in the bowls and serve immediately.