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Sake-Steamed Mussels

Julie Deily · 24 Comments

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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!

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Sake-Steamed Mussels
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Sake-Steamed Mussels Recipe

Total Time 30 minutes
Servings 4

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

Instructions

  • 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.

Notes

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

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Categories: Appetizers, Asian, Main Dishes, Recipes, Seafood Tags: alcohol, mussels, sake Posted: March 14, 2013 Updated: February 14, 2022

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Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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    1. Linda | The Urban Mrs says

      March 21, 2013 at 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?

      Reply
    2. Jenny @ BAKE says

      March 21, 2013 at 3:18 am

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

      Reply
    3. Sydney @ Crepes of Wrath says

      March 20, 2013 at 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!

      Reply
    4. Nutmeg Nanny says

      March 19, 2013 at 12:26 pm

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

      Reply
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    Julie of The Little Kitchen

    Hi there, friend!

    Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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