Asian Mussels

by Mat med smak
20 min
Asian Mussels


  • 1 kg mussels
  • 3 x shallots
  • 1 tbsp rape seed oil
  • 4 clove garlic
  • 1 x chili
  • 1 1/5 x ginger
  • 1 x fresh coriander
  • 250 ml coconut milk
  • 1 tsp fish sauce
  • 1 1/5 x lime
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 x spring onion


  1. Rinse and wash the mussels well. Discard any shells that are damaged or do not close if you hit them carefully against the kitchen counter.
  2. Mince shallots, garlic, chilli and coriander stalks, and about 1 tablespoon of ginger. Fry this until soft in a large pot.
  3. Add the coconut milk and heat to boil. Add fish sauce and lime juice. Give it a stir.
  4. Under a lid, add the mussels to the boiling sauce. Let the mussels cook for about 3-4 minutes until all the mussels have opened. Remove those that are still closed, and season with salt and pepper. Squeeze over some lime, and top with minced spring onions and coriander leaves.