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Steamed Mussels in Lemongrass Broth

This recipe is inspired by Los Angeles based restaurant, Jitlada. Feel free to experiment with different Asian herbs such as basil, lime leaves, galangal, etc.
Total Time: 15 minutes
Servings: 2

Ingredients

  • 12 Fresh live mussels preferably New Zealand Green Lip (about 1.5 lbs)
  • 2 stalks of lemongrass trimmed about 3-4 inches and bruised (tender white portions only)
  • 1 handful of thai basil hand crushed (or Makrut/Keffir lime leaves)
  • 2-3 birds eye chile dried or fresh, crushed (adjust according to taste)
  • 2 cups chicken broth

Instructions

  • Scrub and rinse the mussels and trim/remove the beards and set aside.
  • In 2 qt pot on medium heat, add the chicken broth, lemongrass, basil, and chiles. When it comes to a simmer, add the mussels and cover. Reduce heat to medium low and steam until mussels are open, roughly 3-4 minutes. Remove from heat and enjoy immediately.
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