Buttery Steamed Mussels with Sake and Chiles

• 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

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

butter, green onions, fresh cilantro, sake, bird chiles, soy sauce, garlic, mussels

Taken from www.epicurious.com/recipes/food/views/buttery-steamed-mussels-with-sake-and-chiles-242485 (may not work)