Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Clean the Mussels
Rinse the fresh mussels under cold running water, scrubbing the shells with a brush to remove any dirt. Discard any mussels that are open or damaged.
- 2
Prepare the Broth Ingredients
Chop the lemongrass stalks into 2-inch pieces and smash them lightly with a knife to release their flavor. Mince the garlic cloves and grate the fresh ginger. Slice the red chili in half, keeping the seeds for extra heat if desired.
Cooking
- 3
Make the Broth
In a large pot, add the chopped lemongrass, minced garlic, grated ginger, and sliced red chili. Pour in the coconut milk and bring the mixture to a gentle simmer over medium heat.
- 4
Add the Mussels
Once the broth is simmering, add the cleaned mussels to the pot. Cover with a lid and cook for about 5-7 minutes, or until the mussels have opened up. Discard any mussels that remain closed.
- 5
Finish the Dish
Stir in the fish sauce and fresh lime juice. Taste the broth and adjust seasoning if needed. Remove from heat.
- 6