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Thai-Style Mussels with Herbs

Photo: Annabelle Breakey
Total time 20 mins
Yield Serves 4
We like to eat these delicately flavored mussels with rice, but thin rice noodles are also good. A generous squeeze of lime at the end is essential.


  • 3 tablespoons canola oil
  • 4 stalks lemongrass, ends trimmed and stalks smashed
  • 1 small yellow onion, sliced into rings
  • 2 whole dried arbol chiles* or 1/2 tsp. red chile flakes
  • 1 can (14.5 oz.) coconut milk
  • 1/2 cup dry white wine
  • 1 tablespoon Thai or Vietnamese fish sauce
  • 2 large basil sprigs, separated into leaves and stems
  • 2 large mint sprigs, separated into leaves and stems
  • 2 pounds mussels, scrubbed and debearded*
  • 1 lime, cut in wedges

Nutrition Information

  • calories 387
  • caloriesfromfat 78 %
  • protein 10 g
  • fat 34 g
  • satfat 20 g
  • carbohydrate 8.6 g
  • fiber 0.4 g
  • sodium 551 mg
  • cholesterol 18 mg

How to Make It

  1. Heat a large pot over medium-high heat. Add oil and heat until shimmering. Cook lemongrass and onion, stirring frequently, until onion begins to caramelize and turn golden, about 8 minutes.

  2. Stir in chiles, coconut milk, wine, fish sauce, and herb stems. Bring mixture to a simmer.

  3. Add mussels and cover pot. Cook until mussels open wide (discard any unopened ones), 4 to 5 minutes.

  4. Transfer to a serving bowl. Sprinkle with herb leaves. Serve with lime and rice.

  5. *Find arbol chiles in Mexican markets or your grocery store's Latino-foods aisle. If the mussel "beard" (stiff threads protruding from the shell) is still attached, pull it off.