Steamed Mussels in Lemongrass–Coconut Broth
A fragrant Vietnamese-inspired mussel dish built on lemongrass, coconut milk, and aromatics. Light, brothy, and deeply aromatic — perfect as a main or starter.
Equipment
- Large pot or Dutch oven
- Cutting board & knife
- Ladle
- Bowl for cleaning mussels
Ingredients
- 3 lbs fresh mussels cleaned and debearded
- 1.5 tbsp neutral oil
- 3 tbsp minced lemongrass
- 1.5 tbsp minced garlic
- 1.5 tbsp minced shallot
- 2-3 Thai chilies sliced
- 1.5 cups coconut milk
- 1.5 cups chicken broth or water
- 1.5 tbsp fish sauce
- 1.5 tsp sugar
- 1.5 limes cut into wedges
- 1.5 cups chopped cilantro and green onions
Instructions
- Heat oil in a large pot over medium-high heat. Add lemongrass, garlic, shallot, and chilies. Cook until fragrant.
- Pour in coconut milk and broth. Add fish sauce and sugar. Bring to a simmer.
- Add mussels, cover, and steam for 5–7 minutes until mussels open.
- Discard any mussels that do not open.
- Taste broth and adjust seasoning with more fish sauce or lime.
- Ladle mussels and broth into bowls.
- Top with cilantro and green onions. Serve with lime wedges.
Notes
- Rinse mussels well and discard any cracked shells.
- Use full-fat coconut milk for the richest broth.
- Serve with crusty bread, jasmine rice, or rice vermicelli noodles to soak up the broth.