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recipe mussels vietnamese

Vietnamese Mussels

  • Author: Funky Asian Kitchen
  • Prep Time: 5 (plus soaking time)
  • Cook Time: 10 minutes
  • Total Time: 20 minute
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 lemongrass stalks or 2 Tablespoons chopped lemongrass
  • 2 Tablespoons neutral oil
  • ½ large yellow onion
  • 6 garlic cloves
  • 2.5 lbs mussels
  • 1 ½ cups crisp white wine (like sauvignon blanc or pinot grigio)
  • 23 bird’s-eye chili, thinly sliced
  • 2 Tablespoons fish sauce
  • salt and ground black pepper to taste
  • 2 Tablespoons cold butter cut into cubes
  • ½ cup (small handful) Thai basil leaves, cilantro, mint, or any combination roughly chopped
  • 2 Tablespoons fried shallots (optional)
  • Lemon wedges for serving

Instructions

  1. Put the mussels in a large colander and rinse under running water.
  2. Pull any pieces of beard (the long hair like strands attached to the shell) off and set aside to drain.
  3. Cut the onion into thin slices and set aside.
  4. Wash the lemongrass stalks.
  5. Smash them lightly with a wooden spoon or the side of your knife.
  6. Cut off the top half and discard. Then slice the stalks into ½ inch pieces. (You can also use frozen chopped lemongrass if you prefer.)
  7. Next smack the garlic cloves with the knife or spoon to smash them roughly.
  8. Heat a large pot or dutch oven over medium high heat for several minutes and add the oil, and onions.
  9. Cook for 3-5 minutes until slightly softened.
  10. Add the lemongrass, chiles, and garlic. Sauté briefly until fragrant, about 20 seconds.
  11. Add the mussels, fish sauce, ground black pepper, and wine.
  12. Stir the contents of the pot, cover with a lid, and steam until the mussels start to open, about 2-3 minutes. 
  13. Stir the clams again, cover with the lid, and continue cooking until all of the mussels pop open, about 2-3 minutes. (If you still have 1 or 2 mussels that have not opened after all of the rest are open, discard them). 
  14. Taste a little of the broth to measure saltiness and add a little salt as needed.
  15. Turn off the heat and add the butter, fried shallots, and the herbs. 
  16. Stir again. Transfer to a deep serving platter or just serve the Vietnamese Mussels out of the pot and serve immediately.

Keywords: mussels, vietnamese, lemongrass, fish sauce, party food, appetizers, holiday, starters