Mussel Time

A pretty easy, quick and inexpensive shellfish to cook are mussels.  Mussels are pretty versatile too.  You can steam them in a variety of liquids – juice, wine, beer, coconut milk… in this next recipe I use sake!

I first cooked some chopped bacon over medium heat until the fat was rendered and the bits started to brown.

Then I added garlic, ginger and shallots and let that cook for only a minute until fragrant.

I added sake and deglazed the pan, scraping the bottom. 

Once that reduces slightly add the mussels.

Increase the heat to medium high, cover, cook – shaking the pan occasionally until the Smussels pop open.  Remove from the pan and top with chopped cilantro.

Serve with crusty bread!

Sake Mussels
  1. 3 slices of bacon, chopped
  2. 2 cloves of garlic, minced
  3. 2 TB ginger, minced
  4. 2 TB shallots, minced
  5. 1/3 cup sake
  6. 2 pounds of mussels, cleaned and debearded
  7. 2 TB cilantro, roughly chopped
  1. Place a large skillet over medium heat. Add bacon and cook until fat is rendered and it begins to brown.
  2. Add garlic, ginger and shallots to the skillet. Cook 1 minute until fragrant. Add sake and scrape the bottom of the pan. Cook until reduced slightly.
  3. Increase heat to medium high, add mussels, cover and cook. Shake the pan occasionally cooking for 5-10 minutes until the mussels pop open.
  4. Remove from the skillet, top with cilantro and serve with crusty bread
Cooking with Rosemary