Steamed Mussels with Coconut–Sake Broth

Ingredients

• 2 lb mussels
• 1 tbsp kosher salt
• 2 tbsp neutral oil
• 4 piece garlic cloves
• 2 in ginger
• 2 piece yellow or white onion
• 2 piece Thai bird’s eye or serrano chilies
• 0.5 cup dry sake or any dry white wine
• 13.5 oz coconut milk
• 2 tbsp fish sauce
• 3 tbsp freshly squeezed lime juice
• 2 piece scallions
• steamed rice, cooked noodles, or crusty bread

Instructions

1. 1

   Transfer mussels to a bowl, rinse, and submerge in cold water with a spoonful of salt. Soak for 10 minutes to help purge sand.

2. 2

   Scrub each mussel under cold running water, removing any beards. Rinse and drain well. Cover the cleaned mussels with a damp towel and refrigerate until you’re ready to start cooking.

   Tip: Can usually be stored up to 12 hours.

3. 3

   Heat the oil in a large Dutch oven over medium‑high until hot. Add the garlic, onion, ginger, and chilies. Cook, stirring, until fragrant and the onions soften, about 2 minutes.

4. 4

   Add the mussels to the pot and toss to coat them in the aromatics. Pour in the sake and coconut milk. Bring to a rapid boil, cover, and cook — shaking the pot occasionally — until the mussels open, 3–5 minutes. Discard any that stay closed.

5. 5

   Remove the pot from the heat. Stir in the fish sauce, lime juice, and scallions. Taste and adjust seasoning. Serve immediately.

   Tip: Adjust with lime juice or fish sauce as needed.