Mussels Recipe with Chilli, Ginger and Lemongrass From The Little Viet Kitchen
This mussels recipe is an uncomplicated, elegant dish that simply relies on a mild kick of chilli, ginger and lemongrass to tantalise your taste buds. The perfect sharing dish for a light dinner, from The Little Viet Kitchen Cookbook.
– 1kg mussels
– 3 tbsp vegetable oil
– 20g garlic cloves, peeled and finely diced
– 4 lemongrass stalks, finely sliced
– 20g ginger, cut into fine matchsticks
– 2 tbsp fish sauce
– 2 tbsp rice wine
– 2 tsp granulated sugar
– 20g red chillies, cut into fine matchsticks
– 200g Asian shallots, thinly sliced
– 200ml coconut water
– Spring Onion Oil
– Classic Fish Dipping Sauce
– Lime wedges
1. Wash the mussels in cold water and scrub them thoroughly. Remove the ‘hairy beards’. Soak the mussels in a large bowl filled with plenty of cold water for 1 hour. Soaking the mussels helps to extract any excess dirt and sand that can ruin the dish. Throw out any mussels with broken shells or any that do not close when given a firm tap.
2. Heat the oil in a saucepan over a medium heat until it reaches 160°C. An easy way to tell when the oil is ready is to place a wooden chopstick into it – when bubbles form on the surface of the oil it is ready.
3. Add the garlic, lemongrass and ginger, and fry for 3 minutes, until slightly golden brown in colour. Stir in the remaining ingredients, except for the spring onion oil and dipping sauce, then stir-fry for a few seconds and throw in the mussels.
4. Cover with the lid and cook for 5 minutes, over a medium heat, until the mussels have opened. Throw out any mussels that have not opened before serving.
5. Garnish with a drizzle of spring onion oil, and serve alongside a classic fish dipping sauce and lime wedges. This dish is also great as a starter or snack.
Bring a taste of Vietnamese cuisine to your home with 100 fresh, authentic and delicious recipes from the owner of The Little Viet Kitchen, London.
Embracing all elements of Vietnamese cuisine, Thuy’s food enhances and showcases the natural textures and flavours of the organic ingredients she uses. Having moved to the UK aged seven, Thuy has a distinctive approach to Vietnamese cooking in the West, with an authentic core knowledge of Vietnamese culture and a deft understanding of the London restaurant and foodie scene, all of which is brought to life in these pages.