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