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    Asian-Inspired Aromatic Steamed Mussels

    clock-icon30 minutes
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    Pixicook editorial team

    A flavorful and aromatic dish made with fresh mussels steamed in a fragrant coconut milk broth infused with ginger, garlic, lemongrass, and red chili, garnished with fresh cilantro.

    Ingredients for Asian-Inspired Aromatic Steamed Mussels

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Fresh Mussels, cleaned, beards removed

    0 lb

    Substitute chevron-down

    Fresh Ginger, finely chopped

    tablespoons

    Substitute chevron-down

    Garlic, minced

    each

    Substitute chevron-down

    Lemongrass, chopped

    stalks

    Substitute chevron-down

    Red Chili, sliced

    each

    Substitute chevron-down

    Coconut Milk

    0 oz

    Substitute chevron-down

    Fish Sauce

    tablespoons

    Substitute chevron-down

    Lime Juice, freshly squeezed

    tablespoons

    Substitute chevron-down

    Fresh Cilantro, chopped

    tablespoons

    Substitute chevron-down

    How to Make Asian-Inspired Aromatic Steamed Mussels

    1. Clean Mussels

    Take your fresh mussels and give them a thorough cleaning. Make sure to scrub away any dirt and remove the beards. Set them aside.

    2. Create Aromatic Broth

    In a large pot, combine the finely chopped ginger, minced garlic, chopped lemongrass, and sliced red chili. Cook over medium heat until fragrant.

    3. Add Broth Ingredients

    Pour in the coconut milk, fish sauce, and fresh lime juice into the pot. Stir well and bring the mixture to a boil.

    4. Steam Mussels

    Once the broth is boiling, add the cleaned mussels to the pot. Cover the pot with a lid and let the mussels steam for about 5-7 minutes, until the mussels have opened up. Discard any that remain closed.

    5. Serve Mussels

    Serve the mussels immediately, ladling the aromatic broth over them and garnishing with a sprinkle of fresh cilantro.

    Variations

    Thai Coconut Curry Mussels

    Use coconut milk as the liquid, add Thai curry paste, lemongrass, and kaffir lime leaves for aromatics. Finish with lime juice and Thai basil.

    Classic French Moules Marinière

    Replace Asian aromatics with shallots, garlic, and thyme. Use white wine as the liquid and finish with butter and parsley.

    Italian Seafood Stew (Cioppino)

    Combine a variety of seafood like mussels, clams, shrimp, and fish in a tomato-based broth with garlic, onions, and Italian herbs. Serve with crusty bread.

    Japanese Sake-Steamed Clams

    Steam clams in sake, with ginger and scallions. Finish with a splash of soy sauce and a sprinkle of nori or furikake.

    Mediterranean-Style Clams

    Use clams instead of mussels. Cook with white wine, garlic, a pinch of saffron, and finish with a squeeze of lemon juice and chopped parsley.


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