Ingredients
Scale
- 1½ cups sake or dry white wine
- 2 teaspoons peeled and finely grated fresh ginger
- 2 garlic cloves, peeled and minced
- 1 shallot, thinly sliced into rings
- 2 pounds fresh mussels, cleaned and debearded
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh cilantro
Instructions
Step 1: Build the Broth
Heat a large soup pot over high heat. Add the sake (or wine), grated ginger, minced garlic, and sliced shallots. Bring to a boil.
Step 2: Steam the MusselsAdd the cleaned mussels to the pot and immediately cover with a lid.
Cook for about 5 minutes, or until the mussels open.
Step 3: Finish with Fresh HerbsDiscard any mussels that do not open. Toss in the chopped basil and cilantro.
Serve immediately with plenty of broth spooned over the top.
Notes
- Cleaning Mussels: Rinse under cold water and remove the “beard” (the fibrous strand on the side) before cooking.
- Discard Unopened Mussels: If a mussel doesn’t open after cooking, it should not be eaten.
- No Sake? Dry white wine works beautifully as a substitute.
- Serve With: Crusty bread for dipping into the flavorful broth is highly recommended.
- Make It a Meal: Serve alongside a simple green salad or over rice to soak up the broth.
