PeakDash

This is something sort of different for us. I’ve never cooked mussels before, but when I was choosing a recipe to make from Steamy Kitchen’s new book, I felt like trying something outside my comfort zone. I also knew Jack would never expect this, and I like to surprise him every now and then.

Surprise… mussels are so easy. 6 ingredients and about 5 minutes later we had perfectly steamed mussels in a fancy aromatic sake broth. I made some soba noodles to go along with them (and to soak up more of the broth – no sake goes to waste in our house).

Some other recipes from the book I’m excited to try are: sriracha sauce (as in – not from the bottle), blackened tofu with ginger ponzu-sauce, and the kimchi omelet.

the giveaway is now over

From Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair

sake-steamed mussels

• 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
• salt

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.

ncG1vNJzZmivp6x7rbvVnpinnJyaurC60meaqKVfqMGmrcyyZKShpJi1prqMpqysq5WhwHCvzqaknqakYr2is8RmaGg%3D