Thai Mussels in a Lemongrass White Wine Sauce

High angle view of thai mussels on a table with sauce on the side

Myura Beyc Ratn Phakhi/Getty Images

Prep: 10 mins
Cook: 7 mins
Total: 17 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
309 Calories
6g Fat
34g Carbs
31g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 309
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 5%
Cholesterol 64mg 21%
Sodium 1677mg 73%
Total Carbohydrate 34g 12%
Dietary Fiber 4g 14%
Protein 31g
Calcium 193mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fragrant Thai mussel recipe makes a superb gourmet appetizer to serve guests or that very-special-someone in your life. Thai herbs and spices, such as lemongrass, lime leaf, fresh coriander, and basil, create a wondrous broth that marries perfectly with the taste of the mussels without ever overpowering them. As a bonus, this mussel recipe is simple to put together and will be ready in just minutes. Pair with a nice wine and good company, and enjoy!


  • Approximately 1 pound fresh mussels (cleaned)
  • 1/2 cup good-quality chicken broth/stock
  • 1 stalk fresh lemongrass
  • 2 to 3 makrut lime leaves (available in the freezer section of your local Asian food store)
  • 1/4 cup white wine (or white cooking wine)
  • 1 tablespoon rice vinegar (or substitute white or apple cider vinegar)
  • 1 to 2 fresh red chilies (finely sliced, omit for milder mussels)
  • 2 to 3 tablespoon fish sauce (to taste, available by the bottle at Asian food stores)
  • 1 tablespoon brown sugar
  • 1/2 cup chopped fresh coriander (leaves + stems), plus another handful (leaves) for topping
  • 1 tablespoon minced garlic
  • 2 teaspoon cornstarch dissolved in 1 tablespoon water
  • Handful fresh basil (chop leaves if large)
  • Lemon or lime wedges to serve

Steps to Make It

  1. Pour chicken stock into a wok or large frying pan. Note: You will also need a tight-fitting lid.

  2. Add the minced lemongrass (including the upper stalk), plus the lime leaves. Bring to a boil over high heat, then reduce to medium-high.

  3. Add the wine, vinegar, chilies, fish sauce, sugar and 1/2 cup chopped coriander. Stir to incorporate.

  4. When the sauce is gently boiling, add the mussels. Stir them in, then cover with a tight-fitting lid. Cook for 2 to 3 minutes.

  5. Remove lid and gently stir the mussels. If some of them still haven't opened, put the lid back on and allow to cook 1 more minute.

  6. Reduce heat to low and add the garlic, gently stirring it in.

  7. Push mussels aside to reveal the sauce. Add the dissolved cornstarch to the sauce, stirring well to incorporate. The sauce should thicken in about 30 seconds. As it thickens, gently stir the mussels to combine with the thickened sauce.

  8. Remove from heat. Taste-test the sauce, adding more fish sauce if not salty enough. If too salty, add a squeeze or two of lime or lemon juice. If too sour, add 1-2 more tsp. sugar. If not spicy enough, add more fresh garlic and/or fresh chili.

  9. When you're happy with the taste, scoop or slide mussels into a large serving bowl (or individual bowls). Pour the remaining sauce on top. Finish with generous sprinklings of fresh coriander and basil. Add lemon or lime wedges on the side.

  10. Serve with rice or crusty French loaf to help soak up the juices. A good white or blush wine pairs nicely with this dish. Enjoy!

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