Asian-Style Mussels

  • Level: Easy
  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min
  • Yield: 4 servings
  • Nutrition Info
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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

1 serrano or Thai bird chili, minced with seeds

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 cilantro leaves

3 tablespoons fresh mint leaves


  1. 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.
  2. Discard any mussels that do not open. Stir in the lime juice, cilantro, and mint leaves. Divide the mussels and broth evenly among the bowls. Serve.
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