Mussels with Buttery Miso Broth

1. 1

   In a small bowl, blend the butter with the miso.

2. 2

   In a large pot, heat the olive oil.

3. 3

   Add the garlic and cook over moderately high heat until golden, about 1 minute.

4. 4

   Using a slotted spoon, transfer the garlic to a plate.

5. 5

   Add the crushed red pepper and saffron to the pot.

6. 6

   Add the mussels and cook, stirring, until the shells begin to open, about 2 minutes.

7. 7

   Stir in the sake and pastis.

8. 8

   Add the water and miso butter and cook, stirring, until the mussels have opened and are coated with sauce.

9. 9

   Discard any mussels that don't open.

10. 10

    Stir in the herbs and garlic and serve in bowls with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.