Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon freshly grated ginger
• 1 1/2 cups pale ale beer, or sake
• 2 pounds mussels
• 3 tablespoons white miso paste
• 4 ounces watercress leaves or spinach,, ends trimmed

Instructions

1. Heat butter in a 3-quart cast iron pot over medium heat. When butter foams, add ginger and cook until fragrant, about 1 minute. Add sake and bring to a boil. Add mussels, stir to coat, cover, and steam until mussels open, about 3 to 5 minutes.
2. Using a slotted spoon, remove mussels to a serving plate. Add miso to sauce and stir until smooth. Remove from heat, stir in watercress, pour over mussels, and serve.