First, we poured some sake in a pot and got it boiling, and heated up some canola oil in the wok. We stir-fried some Japanese eggplant with sliced baby bok choy, onions, ginger, and Thai basil. We stirred in a little bit of oyster sauce and let that simmer on low heat.
In the meantime, we put our cleaned and de-bearded mussels in the boiling sake and cooked them till they opened and the tasty mollusks were plump and tender.
The vegetables were then placed in the bottom of a deep noodle bowl, and the mussels were placed in top. Very simple and tasty!