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Chef Asian-Inspired Mussels


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  • BROTH:
  • 3 cups shrimp stock
  • 2 Kaffir lime leaves
  • 1/4 cup chopped lemon grass
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon salt
  • 1 tablespoon chopped shallots
  • 1/2 teaspoon sesame oil
  • 2 tablespoons olive oil
  • 1/2 tablespoon chopped garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 tablespoon grated fresh ginger
  • 1 tablespoon chopped scallions
  • 1 pound fresh mussels scrubbed well, and beards removed
  • 1 cup unsweetened coconut milk
  • 1/4 cup chopped cilantro leaves


Servings 2


Step 1

For the broth, bring all ingredients to a simmer. Reduce to 1 cup and strain. Set aside.

In a large saucepan, heat the sesame oil and olive oil over high heat until smoking. Add the garlic, red pepper flakes, ginger and scallions and stir for 5 seconds. Add the mussels and stir to coat. Cover the saucepan and allow to cook for 2 minutes. Add the lemon grass broth, and cook, still covered, for 2 more minutes, or until heated through and mussels are beginning to open. Add the coconut milk and cilantro and stir to combine well. Divide the mussels among 2 large bowls and ladle the broth over all. Serve immediately.

This recipe yields 2 appetizer servings.

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