Jaden Hair’s approachable recipes have brought fast, fresh, and tasty dishes to dinner tables time and time again with her wildly popular Steamy Kitchen blog, and the accessible and exciting Asian food in her forthcoming book Steamy Kitchen’s Healthy Asian Favorites (Ten Speed Press, February 2013)—all flavor-packed, naturally gluten-free, and including little to no meat—is no exception. The warm, comforting broth that accompanies these mussels from the book is made from Japanese sake, with loads of aromatics like ginger, shallots, garlic, and Thai basil.
from Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair
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.