Mussels were on offer at our local supermarket and it’s been a long time since we last had mussels. I’ve never cooked mussels before and it was sort of like a challenge for me. Wanted to make it the Asian way and searched thru all my cookbooks till I found a simple one – Mussels with Lemongrass & Basil.. 🙂

Recipe from “The Asian Cookbook” by Murdoch Books


  • 1 kg fresh mussels
  • 1 tbsp oil
  • 1 medium onion, chopped
  • 4 cloves garlic, finely chopped
  • 2 stalks lemongrass (only white part), finely chopped
  • 1-2 tsp finely chopped red chillies
  • 250ml white wine or water
  • 1 tbsp fish sauce
  • 30 g fresh thai basil, chopped



    Serves 1-2
    Prep time 30 mins
    Cook time 12-15 mins
    Total time ±45 mins
total time


  1. Throw away unopened mussels. Brush mussels clean. Remove beard. Leave mussels for 10 mins in cold water. Drain.
  2. Heat oil in a wok or large pan. Fry onion, garlic, lemongrass and chillies for 4 mins on low heat.
  3. Add wine or water and fish sauce and let sauce cook for abt 3 mins.
  4. Add mussels and stir them to mix with sauce. Put cover on wok or pan and leave mussels to cook for abt 3-4 mins, till they open up (don’t leave to cook for too long, otherwise they’ll become tough). Throw away unopened mussels.
  5. Add basil, stir to mix with mussels and sauce.
  6. Serve immediately with steamed rice.

We had 2 kg mussels, so I just doubled up the ingredients and could you believe it?
We, the 2 of us, finished all the mussels in one go!! Weeeell.. sure, we had to throw away some unopened mussels but, still it was almost 2 kgs!!


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