Thai-Style Mussels

Thai-Style Mussels


  • 2 tablespoons dry white wine
  • 4 Cloves garlic, pressed or crushed
  • 1 stem lemongrass (white parts only)
  • 1 kg ( – 2 1/4 lbs) mussels
  • 1 tablespoon olive oil
  • 2-3 teaspoons red chilies, chopped
  • A handful of Thai basil leaves, roughly chopped
  • 3 tablespoons Water


  1. Scrub the outside of the mussels with a brush. Remove and discard the beards.
  2. Heat the oil in a wok or large pan add garlic, lemongrass and chili. Cook until slightly brown and fragrant.
  3. Add the mussels to the wok and toss well. Add in chinese rice wine, water, and Thai basil after about 3 minutes. Mix well. Put the lid back on for another 1 minutes or so until all the mussels are open (discard any that stay closed).

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