Ingredients
- —1 kilo fresh mussels, cleaned
- —1 small onion, finely chopped
- —1 clove garlic, finely chopped
- —1 piece of ginger (2–3 cm), julienned
- —1 red chili, finely chopped (optional)
- —1 stalk lemongrass, bruised
- —200 ml water or low-sodium broth
- —Juice of 1 lime
- —A handful of fresh cilantro or parsley
- —Salt and pepper
Instructions
Heat a large pot and briefly sauté the onion, garlic, and ginger in a small splash of water.
Add the lemongrass and red chili, stirring to combine.
Pour in the broth or water and bring to a boil.
Add the mussels and cover the pot with a lid.
Cook the mussels for 5–7 minutes until all the shells have opened.
Remove from heat and add the lime juice and fresh herbs.
Serve immediately with some of the aromatic cooking liquid.
Serving Tip
Serve immediately with extra lime juice and fresh herbs for a bright, aromatic flavor.
Storage Tip
Always eat mussels the same day. The cooking liquid can be stored for 1 day as a base for soup.
RECIPE_ID: 5ab48ebd...
LAST_UPDATE: 2/18/2026