I'm using a steel steamer -- a deep pot with a perforated 'basket' that sits atop with a glass lid on top of the whole rig.
Unlike something like mussels steamed in wine where the mussels actually sit in a small amount of wine & garlic etc. and give up their juices and make a sauce, are there any actual flavoring/infusing techniques when steaming in a basket above the liquid?
With a basket-steamer rig, I am thinking that anything other than simple water steaming is a too-subtle waste.
Am I wrong?