Green Mussel Recipe

clean and inspect

Rinse mussels under cold running water. Scrub shells with a brush to remove barnacles and grit. Pull off any beards (fibrous strands) by tugging toward the hinge. Discard any mussels that are open and do not close when tapped, or that have cracked shells.

par-cook

In a large wide pot or deep skillet with a tight-fitting lid, add 200 ml water and 60 ml white wine (if using). Bring to a simmer over medium-high heat. Add the cleaned mussels, cover, and steam for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Remove with tongs into a bowl and reserve the cooking liquid by straining it through a fine sieve into a measuring cup. Discard any mussels that remain closed.

sauté aromatics

In a large sauté pan or wok, heat 1 tbs olive oil and 2 tbs butter over medium heat until the butter melts and foams. Add finely minced shallots and cook 2–3 minutes until translucent. Add minced garlic, ginger and minced white part of lemongrass and continue to cook 1–2 minutes until fragrant but not browned.

build sauce

Add the sliced chilies (if using) and pour in 3 tbs of the reserved mussel cooking liquid (or additional water if needed). Stir in 1 tbs fish sauce, 1 tsp light soy sauce and 1 tsp sugar. Bring to a gentle simmer and let reduce 2–3 minutes so flavors meld. Taste and adjust seasoning — add a touch more fish sauce for saltiness or a pinch more sugar if too sharp.

finish with lime and butter

Remove the pan from heat and stir in remaining 1 tbs butter and 2 tbs fresh lime juice to give the sauce a glossy finish and bright acidity. This also slightly cools the sauce before adding delicate herbs and mussels.

Return the steamed mussels and any accumulated juices from the bowl to the sauté pan with the sauce. Place the pan over low heat and gently toss or stir for 1–2 minutes so the mussels are heated through and coated in the sauce. Taste once more and add up to 1 tbs more lime juice or a pinch of sugar if needed.

Remove from heat and quickly stir in chopped cilantro, torn basil (if using), and sliced scallions so the herbs wilt slightly but remain bright. Discard any liquid left in the bottom of shells if gritty.

Transfer mussels and sauce to a shallow serving bowl. Garnish with additional cilantro and lime wedges. Serve immediately with crusty bread to soak up the sauce or with steamed rice.

Note: Leftover cooked mussels should be refrigerated and consumed within 24 hours. Do not eat mussels that developed an off smell.