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Mussels in Soybean Butter Sauce

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Cook Time:15 minutes
Total Time:15 minutes
Servings: 2

Ingredients

  • 2 tbsp oil
  • 2 scallion whites rough chop
  • 2 scallion greens thinly sliced
  • 2 cloves garlic smashed
  • 1 tbsp Chinese yellow soybean paste sub Korean doenjang or miso
  • 1/4 cup shaoxing wine sub beer or dry sherry
  • 1/2 cup water
  • 1 lb mussels
  • 2 tbsp butter cold

Instructions

  • Heat 2 tbsp oil in a large saucepan or wok on medium heat. Add scallion whites and cook for 30 minute until they begin to turn translucent. Add 2 cloves garlic and 1 tbsp soybean paste, cook for 1 minute more.
  • Add 1/4 cup shaoxing wine, 1/2 cup water, and mussels. Stir to briefly coat mussels, cover and steam for 5 minutes or until mussels open. Uncover and set mussels aside on a plate, discarding any that are closed, leaving liquid in the pan.
  • Reduce heat to low and add 2 tbsp butter. Stir continuously until butter is emulsified and a glossy sauce forms. Pour sauce over the mussels and garnish with the scallion greens. Serve with rice or crusty toasted bread.