Whether you’re using mussels or clams, this light, luscious sauce pairs beautifully. I allow 8–10 mussels per person or about 15 clams, depending on size, for a main course and I always buy a few extra to account for any that don’t open when steamed.
½ cup sake
1 tablespoon soy sauce
½ teaspoon caster sugar
1 tablespoon very finely sliced ginger matchsticks
pinch chilli flakes
2 cloves garlic, crushed
mussels, scrubbed and beards removed
2 tablespoons cold butter, roughly chopped
lime wedges and bowls of hot cooked rice
Put the sake, soy sauce, sugar, ginger, chilli flakes and garlic in a large saucepan and bring to the boil. Add the mussels, cover and cook over a high heat, shaking the pan occasionally, until they open.
Lift the mussels out using a slotted spoon and place in bowls, discarding any that don’t open. Whisk in the butter, a couple of pieces, at a time over a medium heat to make a thin glossy sauce.
Spoon over the mussels. Serve with lime wedges and a bowl of rice or hot crusty rolls to mop up all the lovely juices. Serves 4.