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.)
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.
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
Ingredients:
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
Directions:
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.
Have you tried this recipe?
Disclosure: I received a copy from the publisher but my opinions are always my own. There are affiliate links in this post.
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?
Gorgeous photos! I love the idea of using Sake instead of white wine!
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!
mmm my husband is a huge fan of mussels, I bet he would love the addition of sake! great idea 🙂
We love mussels! We’ll have to try this one soon. Thanks for the post!
My husband loves muscles. This sounds delicious!
These sound so good! I bet the sake tastes amazing. Love Jaden’s book!
I’m with you-no chicken while dining out. Holy mama-sake steamed mussels, yes please!!!!!!
Didn’t we just talk about mussels at Friday night’s dinner? LOL Love Jaden’s new book!
I LOVE steamed clams and mussels. These look amazing!! I have Jaden’s book on my wish list too – her recipes are so good!
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.
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!
Ooh, blackened tofu with ginger-ponzu sauce sounds absolutely amazing! This cookbook is definitely on my wish list too. 🙂
You had me at “sake-steamed”! Definitely need to try these soon!
Ooooo Julie! I love the smell of steamy-hot mussels. Gorgeous. 🙂
I have to admit – I love playing with them before I cook them lol.
Yes yes yes!!
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!
Can’t wait to get this cookbook! Beautiful photo by the way!
Love mussels, and so do my kids for some odd reason. I have to buy extra because of them 🙂
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!
Julie these look amazing!! And yes I’ve been dying to get a hold of Steamy Kitchen’s cookbook, Jaden is just fabulous! 🙂
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!
Yum, yum, yum! I am on a huge mussels kick right now, but usually just use white wine. Can’t wait to try these!