Thai-style steamed mussels

Thai-style steamed mussels

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 5 minutes
  • 5 minutes
  • Woolworths DMZ Pinot Noir 2012


  • 500 ml good-quality chicken stock
  • 2 t fish sauce
  • 1 spring onion, sliced
  • 2 lemongrass stalks
  • 4 lime leaves
  • 1 x 3 cm ginger piece, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 shallots, finely chopped
  • 3 kg fresh West Coast mussels
  • Salt, to taste
  • 1 lime, juiced
  • 1 spring onion, sliced and placed in iced water to curl ¦
  • 1 T coriander, to garnish

Cooking Instructions

Place the chicken stock, fish sauce, spring onion, lemongrass, lime leaves, ginger, garlic and shallots in a potjie or flat-bottomed cast-iron pan over medium coals.

Cover and bring to a simmer.

Add the mussels and steam for 5 minutes, until they have opened. Discard any mussels that do not open.

Spoon the mussels and broth into a serving bowl, season with salt and a squeeze of lime juice and garnish with spring onion curls and coriander.

Cook’s note: Make this dish on the stove just as you would over the coals.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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