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Asian Style Mussels


1 tablespoon peanut oil

3 medium shallots, thinly sliced

2 tablespoons sliced peeled fresh ginger

4 cloves garlic, smashed

1 stalk fresh lemongrass, sliced and smashed

Chili of your choice and amount to taste

1/2 cup water

2 tablespoons Southeast Asian fish sauce

1 tablespoon light brown sugar

4 dozen large mussels (about 2 1/2 pounds), rinsed and beard removed

1/4 cup freshly squeezed lime juice (about 2 limes), plus wedges for garnish

3 tablespoons fresh coriander leaves

3 tablespoons fresh mint leaves


Heat the oil a large skillet, with a lid, over medium heat. Add the shallots, ginger, garlic, lemongrass, and chili, and stir-fry until golden and aromatic, about 3 minutes. Add the water, fish sauce, and sugar, stir and bring to a simmer. Add the mussels, cover and steam until they open and plump slightly, about 5 minutes. Discard any mussels that do not open. Stir in the lime juice, coriander, and mint leaves. Divide the mussels and broth evenly among the bowls. Serve.


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