Recipe courtesy of Luke Nguyen

Halong Mussels, Cooked In Lemongrass Scented Coconut Milk: Con Don Nau Xa Cot Dua

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
Share This Recipe


17 1/2 ounces / 500 g mussels, cleaned and debearded

2 tablespoons vegetable oil

2 tablespoons diced lemongrass

2 red Asian shallots, minced

3 cloves garlic, minced (1 tablespoon)

1 tablespoon sugar

1 cup/ 250 ml light coconut milk

2 tablespoons fish sauce

1/2 teaspoon freshly ground black pepper

1/2 bunch fresh Vietnamese mint

1 long red chile, sliced


  1. Bring a large pot or wok of water to a rapid boil. Add the mussels and cook until the mussels slightly open. Remove from the pot and set aside.
  2. In a hot wok, add oil and then lemongrass. Cook the lemongrass until fragrant, now add Asian shallots and garlic and stir-fry for 1 minute.
  3. Pour in sugar, coconut milk, and fish sauce. Stir and bring to the boil. Once boiled, add the mussels and toss for 1 minute.
  4. Add pepper, Vietnamese mint, and chile.
  5. Toss for a further minute and serve.