Mussels with Lemongrass and Ginger

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

1 ½ kg mussel (s), (mussels)
1 tablespoon fish sauce
2 cloves garlic)
1 piece (s) ginger, about the size a thumb
1 chilli pepper (s), (bird`s eye chiles)
2 stalks lemongrass, only white parts
2 tablespoon lime juice

Instructions

Clean the 1½ kg mussels by rinsing them thoroughly. Discard any that are broken or already open.
Finely dice the 2 garlic cloves.
Peel and finely dice the 1 piece of ginger (about the size of a thumb).
Core 1 bird's eye chilli and cut into rings.
Using the 2 stalks of lemongrass (white parts only): halve them lengthways, then cut into pieces about 3 cm long.
In a large saucepan or wok, combine the 1 tablespoon fish sauce with 125 ml water.
Heat over high heat and bring to a boil (about 2–3 minutes).
Add all the cleaned mussels.
Sprinkle the diced garlic, ginger, chilli rings, and lemongrass pieces over the mussels.
Cover with a lid and steam for about 5 minutes, until the mussels have opened.
Stir in the 2 tablespoons lime juice.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.