Asian-style mussels

  • Preparation Time15 mins
  • Cooking Time8 mins
  • Serves4
  • DifficultyEasy

For the mussels

1 tbsp peanut oil
3 medium shallots, thinly sliced
12g sliced peeled fresh ginger
4 cloves garlic, smashed
1 stalk fresh lemongrass, sliced and smashed
1 serrano or Thai bird chilli, minced with seeds
120ml water
30ml Southeast Asian fish sauce
14g light brown sugar
4 dozen large mussels (about 1.1kg), rinsed and beard removed
60ml freshly squeezed lime juice (about 2 limes), plus wedges for garnish
10g fresh coriander leaves
10g fresh mint leaves
1) Heat the oil a large skillet, with a lid, over a medium heat. Add the shallots, ginger, garlic, lemongrass and chilli, and stir-fry until golden and aromatic, about 3 mins.

2) 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 mins.

3) 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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