Asian-Style Mussels

Manu's Asian Mussels

My Asian-Style Mussels

Clarissa is the expert in the family when it comes to Asian food but every now and then I like to give it a go. I admit upfront that my Asian-Style Mussels are far from a traditional Asian recipe but it is my interpretation and, if I say so myself, it is absolutely delicious!

Serves 2-4


  • 2 kg (4 lb; 8 oz) mussels in the shell, cleaned and de-bearded
  • 2 Tbsp peanut oil
  • 1 lemongrass stem, finely chopped
  • 1 long green fresh chilli, thinly sliced
  • 1 long red fresh chilli, thinly sliced
  • 2 golden shallots, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 3 cm (1 ¼ inch) piece ginger, julienned
  • 1 handful of coriander (cilantro), washed, leaves picked and roots chopped
  • 400 g (14 oz) tin chopped tomatoes
  • 270 ml (9 ½ fl oz) tin coconut milk


  1. Rinse the mussels and drain well.
  2. Place a large heavy-based saucepan or stockpot over medium–high heat and drizzle in the peanut oil. Add the lemongrass, chilli, shallot, garlic, ginger and coriander root and fry for 3 minutes.
  3. Add the mussels and give the mixture a good stir. Pour in the chopped tomatoes and coconut milk and stir again, then cover and bring to boil. Cook for 5 minutes, shaking the pan a few times until all the mussels are open. Discard any unopened mussels.
  4. Serve garnished with coriander leaves.

As seen in my fourth book More Please! — recipe by Manu Feildel, photography by Rob Palmer, published by Murdoch Books Australia.


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