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!

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Sake-Steamed Mussels Recipe

Total Time 30 minutes 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.

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

The post Sake-Steamed Mussels appeared first on The Little Kitchen.

Here's what I learned about mussels from Atlantic Canada:

• They are amazingly inexpensive! I found blue mussels from Atlantic Canada sold at Whole Foods and they are sold in 2 lb bags.
• They are cultured/farmed in the ocean on ropes so there's no disruption or dredging of the ocean floor which makes it environmentally friendly and sustainable.
• Blue mussels are harvested year-round which is why they are so affordable.
• They are good for you! They are low in fat, high in protein and Omega 3s.
• They are quick and easy to cook!

I made this Steamed Mussels in White Wine dish for my sisters and brother when we hung for our sibling retreat in November. It turned out fantastic and they all loved it! When I tried mussels at home for myself, I wanted a quick and easy recipe and use olive oil. This dish turned out great and in less than 20 minutes I had it completed.

Serve with butter-garlic bread and dip it in the sauce made from the steaming liquid! It's so good and makes a light dinner! I made this whole pot and ate it all by myself…don't judge, okay?

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White Wine and Olive Oil Steamed Mussels

This appetizer or light meal can be made in less than 20 minutes and tastes amazing! Serve with butter-garlic bread and enjoy!

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Ingredients

• 1/4 cup olive oil
• 1 clove garlic minced
• 3 lbs Atlantic Canadian mussels rinsed & scrubbed, if necessary
• 1/4 cup white wine
• 1/2 tsp cayenne pepper
• 1 bunch of fresh parsley finely chopped
• 1/4 to 1/3 cup of water

Instructions

• Heat olive oil in a French oven or heavy-bottomed pot on high heat for 1-2 minutes. Add garlic and cook for 30-45 seconds.
• Add mussels, wine, cayenne pepper, parsley and water. Stir with a wooden spoon and cover. Cook 5-7 minutes, until all mussels open. Discard any unopened mussels. Serve immediately with broth.

I love seafood and I always say I could have seafood almost every day of the week. I'm definitely going to cook with blue mussels more this year…I would love to hear about your favorite seafood and/or mussels recipes! Do you have a favorite?

Disclosure: Mussel Industry Council provided me with Atlantic Canadian mussels for this recipe. I received no compensation and all opinions are always my own!

The post White Wine and Olive Oil Steamed Mussels appeared first on The Little Kitchen.