Last week at the Alemany Market, we picked up a mess of Asian vegetables and some mussels from Sun Fat Seafood in San Francisco.
We were feeling inspired, so we invented this recipe on the fly.
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!
Ocean Friendly Seafood Guide
Linguine with Mussels and Dandelion Greens
How To: Clean and Debeard Mussels
(Image: Kathryn Hill)