Friday, July 3, 2015

Recipe: Steamed Mussels with Sake and Cherry Tomatoes

Another favorite seafood of mine other than scallops are mussels. Whenever we go on holiday in Scotland, I would eat to my heart's content since mussels there are so good and fresh.

Fresh mussels are not readily available in the supermarkets here in KL, hence I bought a pack of frozen New Zealand greenshell mussels to try cooking recently. Glad to report that it was a success, and I even managed to convert my Hubby to a mussel-loving person too ;)

Steamed mussels with sake and tomatoes

Greenshell mussels naturally grow to a larger size than other mussel varieties, hence they're extra juicy and tender. These are farm raised and sustainable. These have already been lightly steamed to open, then snap frozen to maintain their flavour and tenderness.

To be honest, I had reservations about using frozen mussels but not anymore after this experiment. All we need to do before cooking is take out from freezer 30 minutes beforehand and defrost. You can also cook it from frozen if you like, but add on extra few minutes.

For our first mussel cookout in KL, we steamed it in a sake and cherry tomato broth, then finished off with some fresh herbs. Had it with some crusty bread; perfect for dunking in the lovely juices/broth. Can't wait to cook this again!

Steamed mussels with sake and tomatoes
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 6-8 minutes
Serves 2

900g frozen NZ mussels, thawed
1 cup cooking sake
2 tbsp salted butter
5 cloves garlic, finely chopped
15 cherry tomatoes
A small handful fresh parsley

1. In a large pot over medium high heat, melt the butter and place the chopped garlic. Saute for about 1 minute until lightly golden, then add the cherry tomatoes and sake. Bring to the boil and once boiling, add the mussels.

2. Place lid on and allow to steam for 5-6 minutes. You may open half way through and give it a quick stir.

3. Sprinkle parsley over the mussels before serving. Serve with crusty bread, or any toast bread to soak up the lovely sauce/juices.

Note: To thaw the mussels, simply open the pack and place mussels in a covered pot for 25-30 minutes.

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  1. From the sound of it. should be very delicious

    1. Yes, no problems finishing 1lb of mussels each. :D

  2. Very delicious. Please make this again.

  3. We can get fresh mussels here too but was never a fan.. always thought they're too 'fishy'. But this recipe is so simple! Makes me wanna give it a second chance :) Must use sake? How about chinese rice wine or white wine? :)

    1. Hello Mei Yee! Good to see your comment here ;)

      Yes, you can use white wine or Chinese rice wine for this too. Hope u like it!

  4. I was thinking of cooking mussels for my next get together party. Sake and cherry tomatoes sound good!

  5. ooo, i must admit, i'm usually not the biggest fan of mussels, cos they're generally very same-ish for me, but i like the look of your recipe very much ... the mussels look beautiful in texture and colour! :)

  6. I quite like mussels but my girl doesn't like the smell - same as witch as per her comment above, I guess. So we never buy - will only eat when it comes in a seafood platter or pasta dish or something outside.


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