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Sake-Steamed Mussels

Sake-Steamed Mussels

I’m so excited to share this recipe with you and this cookbook! First of all, I love mussels. Tell me if I’m not alone in this? When we go out to eat at restaurants, I refuse to order chicken. I cook so much chicken at home, I feel like splurging and that means ordering seafood or steak. Pasta with mussels is my favorite…to me it’s definitely comfort food and I never knew how inexpensive mussels were until I tried making them at home last year. You can get two pounds for around $10! (Don’t quote me on that, that’s how much I paid for two pounds yesterday.)

Steamy Kitchen' Healthy Asian Favorites Cookbook

Second, I have something to admit, I got a sneak peek at Jaden Hair‘s cookbook, Steamy Kitchen’s Healthy Asian Favorites, before it went to press. I helped a little doing some editing and when I saw the photos and the recipes, I couldn’t wait for the book to be released. There are so many great Asian recipes that I want to try…such as, her Kimchi omlete & her blackened tofu with ginger-ponzu sauce. And I love that they are healthy. I love Jaden and her blog too, she cooks and entertains effortlessly, she’s a dear friend who’s super supportive — this cookbook is gorgeous and a must for anyone who wants to take up Asian cooking.

Sake-Steamed Mussels

This was one of the first recipes I wanted to make when I saw Jaden’s cookbook — of course because of the mussels but also because I have never cooked with sake before. I love that this dish is so simple and easy…and doesn’t take that much time to prepare. You can easily prep the ingredients for a quick appetizer for a family and friends get together and they will think it took tons of effort.

Hop on over to enter to win a copy of Jaden’s cookbook!

Sake-Steamed Mussels Recipe

Yield: Serves 4

Total Time: Under 30 Minutes


2 pounds fresh mussels
11/2 cups sake or dry white wine
2 teaspoons finely grated fresh ginger
2 cloves garlic, finely minced
1 shallot, sliced into very thin rings
1 handful fresh basil leaves


Scrub the mussels under cool water, discarding any with broken or cracked shells.

Heat a large sauté pan, deep soup pot, or wok over high heat with the sake, ginger, garlic, and shallots. When the mixture comes to a boil, add the mussels and cover. Cook for 5 minutes, or until the mussels open.

Toss in the basil and serve immediately.

Reprinted with permission from The Steamy Kitchen’s Healthy Asian Favorites, by Jaden Hair, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

Please do not republish our recipes and images without prior permission. We ask that you do not copy & paste recipes and share them elsewhere. If you liked the recipe and would like to share it, we just ask that you REWRITE the instructions entirely and provide a link back to give us credit and be sure to use your own images when doing so. Here's a great article on how to properly attribute a recipe.

Disclosure: I received a copy from the publisher but my opinions are always my own. There are affiliate links in this post.

24 Responses to “Sake-Steamed Mussels”

  1. 1
    Kelly Senyei | Just a Taste — March 14, 2013 @ 3:18 pm

    Yum, yum, yum! I am on a huge mussels kick right now, but usually just use white wine. Can’t wait to try these!


  2. 2
    Marcie@flavorthemoments — March 14, 2013 @ 3:18 pm

    Maybe this is a sign that I should try mussels? I’ve never had them, and my husband loves them. The flavors sound really good!


  3. 3
    Kelly — March 14, 2013 @ 5:20 pm

    Julie these look amazing!! And yes I’ve been dying to get a hold of Steamy Kitchen’s cookbook, Jaden is just fabulous! :)


  4. 4
    Courtney — March 14, 2013 @ 8:11 pm

    I really have to get this book – once we move I can’t wait to finally buy a few books and have a bookshelf – this one is a must! Just love how you plated them looks delicious!


  5. 5
    Gerry @ Foodness Gracious — March 15, 2013 @ 12:47 am

    Love mussels, and so do my kids for some odd reason. I have to buy extra because of them :)


  6. 6
    Miss @ Miss in the Kitchen — March 15, 2013 @ 9:57 am

    Can’t wait to get this cookbook! Beautiful photo by the way!


  7. 7
    Joanne @ Fifteen Spatulas — March 15, 2013 @ 10:09 am

    I love love love mussels. But I love pretty much any seafood and could say the same about shrimp, clams, lobster, etc. I have never tried steaming mussels with sake and so need to try it instead of white wine!


  8. 8
    Bev @ Bev Cooks — March 15, 2013 @ 10:40 am

    Yes yes yes!!


  9. 9
    Rachel @ Baked by Rachel — March 15, 2013 @ 10:44 am

    I have to admit – I love playing with them before I cook them lol.


  10. 10
    Sommer@ASpicyPerspective — March 15, 2013 @ 11:00 am

    Ooooo Julie! I love the smell of steamy-hot mussels. Gorgeous. :)


  11. 11
    Chung-Ah | Damn Delicious — March 15, 2013 @ 1:29 pm

    You had me at “sake-steamed”! Definitely need to try these soon!


  12. 12
    Kiersten @ Oh My Veggies — March 15, 2013 @ 1:42 pm

    Ooh, blackened tofu with ginger-ponzu sauce sounds absolutely amazing! This cookbook is definitely on my wish list too. :)


  13. 13
    Brenda @ a farmgirl's dabbles — March 15, 2013 @ 2:46 pm

    You are definitely NOT alone, my friend. I LOVE mussels, especially when garlic and ginger are included, and like to treat myself to the seafood side of the menu when I go out, too. These mussels look completely awesome, and I can’t wait to check out Jaden’s latest book!


  14. 14
    Robin Gagnon {Mom Foodie} — March 15, 2013 @ 4:50 pm

    Mussels are one of my faves. Long overdue to make a batch. I’ve never tried Sake steaming, but usually use wine, so why not.


  15. 15
    Shanna@ pineapple and coconut — March 16, 2013 @ 11:46 am

    I LOVE steamed clams and mussels. These look amazing!! I have Jaden’s book on my wish list too – her recipes are so good!


  16. 16
    Sandy @ RE — March 18, 2013 @ 2:23 pm

    Didn’t we just talk about mussels at Friday night’s dinner? LOL Love Jaden’s new book!


  17. 17
    naomi — March 18, 2013 @ 2:27 pm

    I’m with you-no chicken while dining out. Holy mama-sake steamed mussels, yes please!!!!!!


  18. 18
    Aggie — March 18, 2013 @ 4:09 pm

    These sound so good! I bet the sake tastes amazing. Love Jaden’s book!


  19. 19
    Monica — March 18, 2013 @ 7:30 pm

    My husband loves muscles. This sounds delicious!


  20. 20
    Whitney @ The Newlywed Chefs — March 18, 2013 @ 9:06 pm

    We love mussels! We’ll have to try this one soon. Thanks for the post!


  21. 21
    Nutmeg Nanny — March 19, 2013 @ 12:26 pm

    mmm my husband is a huge fan of mussels, I bet he would love the addition of sake! great idea :)


  22. 22
    Sydney @ Crepes of Wrath — March 20, 2013 @ 12:13 pm

    Yum! I just made mussels this weekend, but in a very different way. This looks much lighter and cleaner…I’ll have to give it a go next time I see mussels on sale!


  23. 23
    Jenny @ BAKE — March 21, 2013 @ 3:18 am

    Gorgeous photos! I love the idea of using Sake instead of white wine!


  24. 24
    Linda | The Urban Mrs — March 21, 2013 @ 3:38 pm

    Oh hello mussels! I’m with you, we should have mussels party one of these days. Yum, mussels and sake – what else do we need?


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