Spicy Mussels with Ginger and Lemongrass Recipe

Name: Spicy Mussels with Ginger and Lemongrass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 2 tablespoons finely grated peeled fresh ginger; 2 tablespoons minced fresh lemongrass, tender inner white bulb only; 1 jalapeno, partially seeded and minced; 2 1/2 pounds mussels, preferably from New Zealand, scrubbed and debearded; 1/4 cup water; 1 teaspoon light brown sugar; 1 teaspoon Asian fish sauce; 1 teaspoon unsalted butter; 2 tablespoons minced cilantro

Servings: persons

2 tablespoons canola oil
2 tablespoons finely grated peeled fresh ginger
2 tablespoons minced fresh lemongrass, tender inner white bulb only
1 jalapeno, partially seeded and minced
2 1/2 pounds mussels, preferably from New Zealand, scrubbed and debearded
1/4 cup water
1 teaspoon light brown sugar
1 teaspoon Asian fish sauce
1 teaspoon unsalted butter
2 tablespoons minced cilantro

1
Heat the canola oil in a large, deep skillet.
2
Add the ginger, lemongrass and jalapeno and cook over high heat until fragrant, about 1 minute.
3
Add the mussels and water and toss to coat.
4
Cover and cook, stirring occasionally, until the mussels open, about 5 minutes.
5
Using a slotted spoon, transfer the mussels to a large, deep bowl; discard any mussels that do not open.
6
Carefully pour any accumulated mussel liquid back into the skillet.
7
Stir in the brown sugar, Asian fish sauce, unsalted butter and minced cilantro.
8
Pour the pan sauce over the mussels and serve immediately.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons canola oil, 2 tablespoons finely grated peeled fresh ginger, 2 tablespoons minced fresh lemongrass, tender inner white bulb only, 1 jalapeno, partially seeded and minced, and more.

Yes, Spicy Mussels with Ginger and Lemongrass falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Mussels with Ginger and Lemongrass

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