Best 5 Buttery Steamed Mussels With Sake And Chiles Recipes

"Buttery Steamed Mussels with Sake and Chiles" is a delectable seafood dish that combines the flavors of butter, sake, and chiles to create a symphony of taste. This exquisite dish is simple to prepare and makes for an elegant yet comforting meal. Whether you are a seasoned chef or a novice cook, this recipe will guide you through the process of creating this mouthwatering dish that will impress your family and friends. It's a perfect blend of flavors that will transport you to a culinary oasis of flavors, textures, and aromas.

Here are our top 5 tried and tested recipes!

BUTTERY STEAMED MUSSELS WITH SAKE AND CHILES

Buttery Steamed Mussels with Sake and Chiles image

Provided by Rozanne Gold

Categories Quick & Easy High Fiber Dinner Mussel Hot Pepper Sake Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

5 tablespoons butter, divided
2 1/2 cups chopped green onions (about 10 large)
1 cup chopped fresh cilantro
1 cup sake
6 Thai bird chiles with seeds or 3 small serrano chiles with seeds, sliced crosswise into thin rounds
2 teaspoons soy sauce
3 large garlic cloves, pressed
2 1/2 pounds mussels, scrubbed, debearded

Steps:

Melt 3 tablespoons butter in large pot over medium-high heat. Add green onions and sauté until beginning to soften, about 2 minutes. Add next 5 ingredients. Bring to boil. Add mussels. Cover pot and increase heat to high. Cook until mussels open, 5 to 6 minutes.
Divide mussels among bowls (discard any mussels that do not open). Boil juices in pot to reduce slightly, about 1 minute. Whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Spoon sauce over mussels; serve.

STEAMED CLAMS IN BUTTER AND SAKE

Steamed Clams in Butter and Sake image

This recipe is the best for seafood lovers. Clams are steamed with sake and mirin and a bit of green onion in this Japanese way of preparation. My husband likes it so much.

Provided by Lilibeth Bernardino Hashimoto

Categories World Cuisine Recipes Asian Japanese

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

4 teaspoons sake
4 teaspoons mirin (Japanese sweet wine)
2 teaspoons rice vinegar
1 ¼ pounds clams in shell, scrubbed
3 tablespoons butter
1 teaspoon soy sauce
1 green onion, chopped

Steps:

Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open.
Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 3 g, Cholesterol 34 mg, Fat 9 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 5.5 g, Sodium 155.1 mg, Sugar 1.9 g

STEAMED MUSSELS II

Steamed Mussels II image

Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth.

Provided by STEPHANO

Categories Seafood Shellfish Mussels

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons butter
¼ cup shallots, minced
¾ cup dry white wine
3 pounds mussels, cleaned and debearded
½ cup chopped fresh parsley
ground black pepper to taste

Steps:

In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 5.4 g, Cholesterol 42 mg, Fat 6.6 g, Fiber 0.3 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 195.6 mg, Sugar 1.9 g

MUSSELS STEAMED IN BEER RECIPE BY TASTY

Mussels Steamed In Beer Recipe by Tasty image

Here's what you need: vegetable oil, large white onion, garlic, jalapeño, ground cumin, ground coriander, chili powder, vine-ripe tomatoes, kosher salt, freshly ground black pepper, light mexican beer, mussels, fresh cilantro leaves, lime wedge, bolillo bread

Provided by Jordan Kenna

Categories Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons vegetable oil
1 large white onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, stemmed, seeded and finely chopped, optional
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
2 vine-ripe tomatoes, cored and roughly chopped
kosher salt
freshly ground black pepper
12 oz light mexican beer, bottle or can, such as Modelo Especial, Tecate or Corona
4 lb mussels, debearded and scrubbed clean
¼ cup fresh cilantro leaves, lightly packed, roughly chopped, plus additional whole leaves for serving
lime wedge, for serving
4 rolls bolillo bread, telera, or cuban sandwich rolls, for serving

Steps:

Heat the oil in a large pot over high heat and swirl to evenly coat. Add the onion, garlic, and jalapeño. Cook, stirring, until softened, 4 minutes.
Add the cumin, coriander, and chili powder. Cook, stirring, until fragrant, about 30 seconds.
Add the tomatoes, season with salt and pepper. Cook, stirring, until softened and their liquid is almost evaporated, 4 minutes.
Pour in the beer and bring to a boil.
Add the mussels, immediately cover the pot, and cook, occasionally shaking the pot, until all mussels are opened, 6 minutes.
Sprinkle the mussels with the chopped cilantro leaves, then divide among 4 bowls.
Garnish with whole cilantro leaves and serve the mussels while hot with lime wedges for squeezing and bread for soaking up the cooking broth.
Enjoy!

Nutrition Facts : Calories 1375 calories, Carbohydrate 186 grams, Fat 27 grams, Fiber 8 grams, Protein 88 grams, Sugar 19 grams

STEAMED MUSSELS WITH PEPPERS

Steamed Mussels with Peppers image

Use the French bread to soak up the deliciously seasoned broth. If you like food zippy, add the jalapeno seeds. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

2 pounds fresh mussels, scrubbed and beards removed
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 bottle (8 ounces) clam juice
1/2 cup white wine or additional clam juice
1/3 cup chopped sweet red pepper
3 green onions, sliced
1/2 teaspoon dried oregano
1 bay leaf
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
French bread baguette, sliced, optional

Steps:

Tap mussels; discard any that do not close. Set aside. In a large skillet, saute jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the clam juice, wine, red pepper, green onions, oregano and bay leaf., Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6 minutes or until mussels open. Discard bay leaf and any unopened mussels. Sprinkle with parsley, salt and pepper. Serve with baguette slices if desired.

Nutrition Facts : Calories 293 calories, Fat 12g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 931mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

Tips:

Choose fresh mussels: Fresh mussels should be tightly closed and have a briny smell. Avoid any mussels that are open or have cracked shells.
Clean the mussels: Before cooking, remove any barnacles or debris from the mussel shells. Use a stiff brush to scrub the shells and remove any dirt or grit.
Use a large pot: Mussels will release a lot of liquid as they cook, so be sure to use a large pot that can hold all of the mussels and liquid.
Don't overcrowd the pot: If you overcrowd the pot, the mussels will not cook evenly. Cook the mussels in batches if necessary.
Steam the mussels over high heat: Steaming the mussels over high heat will help them to cook quickly and evenly.
Add aromatics to the pot: Aromatics such as garlic, shallots, and lemongrass will help to flavor the mussels.
Use a good quality sake: The sake that you use will have a big impact on the flavor of the mussels. Choose a sake that is dry and has a clean flavor.
Add some heat: If you like spicy food, add some chili peppers or chili sauce to the pot. This will give the mussels a nice kick.
Serve the mussels with a dipping sauce: A dipping sauce made with melted butter, lemon juice, and herbs is a great way to serve steamed mussels.

Conclusion:

Buttery steamed mussels with sake and chiles is a delicious and easy-to-make dish that is perfect for a weeknight meal. The mussels are cooked in a flavorful broth made with sake, garlic, shallots, and lemongrass. The chiles add a nice kick of heat, and the butter makes the mussels rich and creamy. This dish is sure to be a hit with your family and friends.