Sunday, March 10, 2013

Sake-Steamed Mussels for #SundaySupper

Steamed mussels seem so fancy, but they're actually one of the simplest things you can make. They even come with their own doneness meter - when they're done cooking they open up. And that doesn't take long at all. Dinner is on the table in no time at all.

The key to making mussels is to cook them in a tasty broth. And then that broth becomes part of the dish as you dunk some crusty bread into the broth. Sooooo good.

This recipe, from Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair, definitely makes a tasty broth. This was a huge hit at our house.

This recipe made some particularly tasty mussels.

You can find Steamy Kitchen on Facebook, Twitter, and Pinterest.

Sake-Steamed Mussels
From Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair
Serves 4 as an appetizer

2 pounds fresh mussels
1 1/2 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 Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. I was provided with a copy of Steamy Kitchen's healthy asian favorites for my review. All opinions are my own.

Would you like to WIN a copy of this cookbook?
Here is how to enter to win. You must do both #1 and #2 to have an eligible entry:

1. Tell me what your favorite Asian dish is in a comment below – AND – put your twitter handle in the comment. Comment must be posted by 8 p.m. Eastern time today (Sunday, March 10, 2013).

2. Join in the conversation during the live #SundaySupper chat on twitter from 7-8 p.m. Eastern Time today (Sunday, March 10, 2013). Your tweet(s) must contain the #SundaySupper hashtag.

The winner will be chosen randomly from the eligible entries. The winner will be notified via email. Note: Giveaway open for United States residents only. Contest ends on Sunday, March 10, 2013 at 8 p.m. Eastern Time.

This recipe is part of Sunday Supper and 20 bloggers (including me) will be giving away copies of the book. Make sure you read the rules for entry! Check out what the other bloggers made from this book this week:

Tofu-Mushroom Miso Soup
Supper for a Steal
Galactosemia in PDX
Pescetarian Journal

Crispy Rice Patties
Juanita’s Cocina
Basic and Delicious

Thai Larb Lettuce Chicken Cups
Hezzi-D’s Books and Cooks
Cupcakes and Kale Chips
Ruffles & Truffles

Miso Cod
I Run For Wine
The Girl In the Little Red Kitchen
Family Foodie

Sake Steamed Mussels
Cookistry
That Skinny Chick Can Bake

Salmon Honey Teriyaki
girlichef
Big Bear’s Wife

Korean Beef Bites
Magnolia Days
Mama Mommy Mom

Mapo Tofu
An Appealing Plan
Hip Foodie Mom

Mango Brulee
Mom’s Test Kitchen
Flour on my Face

We are sharing more Steamy Kitchen inspired recipes. The following Sunday Supper Contributors are joining us with some of their favorite recipes from the Steamy Kitchen website:
Join the Sunday Supper Team along with Jaden Hair this Sunday at 7 p.m. Eastern Time on twitter, just follow the #SundaySupper hashtag.
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