Sake Steamed Mussels With Ginger, Miso and Spinach

Recipe from October 2008 edition of Food & Wine.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄4 cup extra virgin olive oil
• 1  thinly sliced garlic clove
• 1  medium shallot, minced
• 2  tablespoons fresh ginger, very thinly sliced
•  salt & freshly ground black pepper
• 4  lbs mussels, scrubbed
• 1 1⁄2 cups  dry sake
• 4  tablespoons unsalted butter, at room temperature
• 2  tablespoons white miso (Japanese fermented soy bean paste)
• 5  ounces  baby spinach leaves

Directions

1. In a large, deep pot, heat the olive oil. Add the shallot, sliced garlic and ginger, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes.
2. Add the mussels and cook, stirring, for 1 minute.
3. Add the sake, cover and steam the mussels until they open, about 5 minutes.
4. Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
5. Add the butter, miso and spinach to the broth, swirling and shaking the pot until the butter melts and the spinach wilts.
6. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.