Sake Mussels Recipe

Sake mussels are a delicious seafood dish made of fresh steamed mussels cooked in an aromatic sake butter sauce. It’s finished with Asian-inspired ingredients like Thai basil, bird’s eye chilies, ginger, shallots, garlic, and soy sauce. The mussels are super juicy and flavorful, and the sauce is spicy and refreshing. 

This recipe only requires a handful of ingredients allowing the mussels to really shine. It is the perfect dish when you’re looking for something simple and delicious yet easy to make. 

My sake mussels recipe is quite similar to my Korean mussel soup (hong hap tang), which is also made with a clear and spicy broth. The latter leans more towards briny from the kelp and anchovy powder. In contrast, my sake-steamed mussels are aromatic and light yet a bit more indulgent because of the addition of butter!

These spicy, buttery sake mussels are ready in 30 minutes, perfect for busy weeknights when you have no time to go out and still want a nourishing meal. Serve these mussels with a slice of crusty bread on the side for dipping into the flavorful sake butter sauce. 

Why you’ll love this recipe

These buttery steamed mussels with sake are very quick and easy to make. All you have to do is soak the mussels for 20 minutes, and while that is happening, prepare the rest of the ingredients like chopping the aromatics. The actual cooking process happens very fast, so you want to have all your ingredients ready within an arm’s reach. This is honestly so easy, that even my fiance can make it – and he doesn’t usually cook!

What I enjoy most about this recipe is its flavorful broth. I could literally drink it straight from the bowl and it’s perfect for dipping with toasted crusty bread. If you’re a seafood lover, I’m also sure you’re going to add this to your weekly rotation. For a heartier, more complete meal, you can serve it with vegetables like bok choy with garlic sauce or pea shoots with garlic. You can also prepare fresh greens of your choice drizzled with my carrot ginger miso salad dressing.

Sake Mussels Ingredients and Substitutions

Mussels: Since the star of the dish is the mussels, you want to source the freshest you can find! When buying fresh mussels, look for ones with shells that appear wet and shiny. They should also be displayed on a bed of ice because cold temperature helps keep them fresh. Fresh mussels are usually completely closed, which means they are fresh. Be sure to discard any mussels that do not close. The mussels should have a fresh and oceany scent, not fishy or pungent. You can also use frozen mussels but fresh mussels are best. 

Salt: Seasons the mussels and is also used to purge them during the soaking process.

Unsalted butter: A little knob of this golden deliciousness adds creaminess and a luxurious mouth feel. I recommend a high-quality butter with a high butterfat percentage. If using salted butter, reduce the amount of salt added. 

Neutral oil: Used for sauteing. Any neutral-tasting oil including avocado, corn, vegetable, sunflower seed, peanut, canola, or grapeseed oil are all good options. I personally use avocado oil. 

Shallot: This adds a sweet onion flavor that pairs deliciously with the delicate flavors of the mussels and sake. Shallots can be substituted with yellow, sweet, or white onions. 

Garlic cloves: The garlic adds a fragrant and delicious aroma to the sauce. It also compliments the butter and to be honest, there’s no such thing as too much garlic! Feel free to add more, but not less. 

Ginger: Neutralizes the oceany taste and aroma from the mussels. It also adds a pinch of spice and earthy notes to the sauce. 

Sake: Sake is a Japanese wine made with fermented rice. It neutralizes strong smells and flavors, is slightly sweet, and is also rich in umami. Sake can be substituted with white wine. 

Soy sauce: This is added for color, saltiness, and umami flavor. My favorite brand is Pearl River Bridge. This can be substituted with liquid aminos or salt. 

Thai chili peppers: Added for a nice kick of spice! You can also substitute it with other types of chili peppers like jalapenos, serranos, or Holland peppers or you can use chili powder or red chili flakes. 

Thai basil: Has a strong, pungent flavor compared to regular basil. It is peppery with a hint of anise-like flavor. I like this best for this recipe, but it can be substituted with basil or cilantro. 

How to Make Sake Mussels

Step 1: Purge the mussels

Start by purging the mussels. In a large mixing bowl, soak the mussels in cold water, making sure they’re completely submerged. Mix in the salt then set aside for 30 minutes to 1 hour. 

Step 2: Scrub the mussels

Scoop the mussels out of the dirty water into a colander. Be sure not to pour the mussels out from the mixing bowl to avoid sand and debris. Scrape off the debris and grime on the shell using a brush or another mussel. Rinse then drain well.

Step 3: Saute aromatics

In a large pot, heat neutral oil and butter over medium heat. Add the shallot, garlic, and ginger and saute for 1 minute or until fragrant.

Step 4: Add sake and other ingredients

Pour in the sake and soy sauce. Once it comes to a boil, add the mussels and Thai chili peppers. Cover the pot with a lid and cook for 2 to 3 minutes.

Step 5: Add Thai basil

Add the Thai basil then cover for another 2 minutes or until the mussels have opened. Be sure to discard any mussels that have not opened. 

Step 6: Serve and enjoy

Serve with warm toasted crusty bread and enjoy!

Preparation Tips for Sake Mussels

Here are the best tips on making sake mussels so they come out delicious every single time.

• When buying mussels, fresh mussels should have wet and shiny shells. When you smell them, they should smell fresh like the ocean and should not have any strong fishy odors. The mussels in the market should be displayed in an ice bath or a bed of ice to keep them cold. Fresh mussels should also be closed and if they are not, they should close right away when touched. If they remain open, it means they are dead and you should not buy them. Once you purchase them, immediately place them on ice and cover them with a damp paper towel. My fishmonger who I trust said when mussels are stored like this, they will stay fresh for 2 days. Just make sure the paper towel stays damp. 
• Mussels come with sand and debris so it’s important to clean them thoroughly by the process of purging. This includes soaking them in cold salted water to get rid of the sand and grit that is trapped inside of them. Once they are purged, you’ll need to scrub their shells to remove any barnacles or debris that are sticking to their shells. While you’re doing this, you can also debeard the mussels, which are the thin fibers that stick out from the shell. The beard itself is not harmful – it’s just not pleasant to eat! So I always remove them for a more enjoyable eating experience.
• Prepare all the ingredients you will need beforehand. Once the stove is on, the cooking happens very fast so you want to get all the aromatics chopped and the condiments within arm’s reach.
• Do not overcook the mussels. Overcooked mussels shrink and turn chewy. Cook them just enough that the shells open so the meat stays plump and juicy! Depending on how big the mussels are, it may need a few more minutes to cook after opening. If the shells have opened and the meat looks kind of transparent, cook it for another minute covered, and check again. Once they are opaque, you can take them out. 
• When cooking the mussels, if there are any that do not open, even after cooking them for a longer time, they must be discarded. This means they are dead and can cause food illnesses. 
• Lastly, serve the cooked mussels immediately. They’re best enjoyed when they’re hot and fresh off the stove!

Frequently Asked Questions

What to look for when buying mussels?

When buying fresh mussels, look for ones that are displayed on a bed of ice. The ice keeps them fresh! Pick mussels that are completely closed and discard the once that are opened. The shells should look wet and shiny, and they should smell fresh like the ocean, and not fishy. 

How long do you soak mussels before cooking?

A minimum of 30 minutes of soaking mussels in cold salted water should be enough, but this can be extended to an hour. Soaking helps remove any sand or dirt that may sit inside the mussels. 

Soaking also helps how to know if a mussel is alive or not. After a few minutes of soaking, dead mussels will float. You can easily remove them from the rest of the pile. Then, once all the mussels are drained, check for ones that are opened and tap them. If they don’t move, they’re also dead.

Do I need to wash mussels before cooking?

Yes, fresh mussels need a thorough wash before cooking because chances are there is some sand and grit inside the mussels and also barnacles and debris on the shells. 

On the other hand, if you use store-bought packaged mussels, they are usually pre-cleaned. However, it won’t hurt to give them a quick rinse before using them. In my opinion, I believe that fresh is always best in terms of flavor and quality so if you can, I highly recommend using fresh mussels for this recipe. 

What is the beard on mussels?

The beards on mussels are called byssus filaments. This hair-like stringy appearance helps mussels attach to rocks so that they don’t easily get carried away by waves. They are completely safe to eat, just not desirable and pleasing to the eyes. To remove the beard, you’ll notice these fibers hanging out of the side of the mussels. Gently tug them and they should come right out. 

How to cook mussels properly?

First, the mussels need to be cleaned properly and that includes soaking, rinsing, discarding the dead ones, and debearding. The most common method of cooking mussels is steaming, but sauteeing is also good. Whichever method is used, you’ll know mussels are cooked once their shells are wide open and their flesh is plump and juicy. This will only take about 3 to 5 minutes so they cook up quite fast. Avoid overcooking the mussels as they shrink and become tough and chewy. 

Why are my mussels falling apart?

Mussels usually easily fall off their shells once cooked. The longer you cook them and the more you stir them, the more likely they are to fall off their shells.

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