Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

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.

This Story Originally Appeared On sunset.com


Credit: Annabelle Breakey

Recipe Summary test

20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

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

  • *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.

Nutrition Facts

387 calories; calories from fat 78%; protein 10g; fat 34g; saturated fat 20g; carbohydrates 8.6g; fiber 0.4g; sodium 551mg; cholesterol 18mg.