• 2 tablespoons butter
  • 2 tablespoons fresh garlic, minced
  • 1 tablespoon minced fresh ginger
  • 4 green onions (diced)
  • 1/2 teaspoon curry powder
  • 3 teaspoons lemon grass paste
  • 4 teaspoons fish sauce
  • 1/2 cup white wine (I used pinot)
  • 1/2 cup chicken broth
  • 1 can coconut milk
  • 2 pounds of mussels
  • 3 tablespoons fresh cilantro, chopped
  • 1 lime


Lemon grass, Garlic, and  Ginger Mussels ~


  1. Melt the butter in a large pot over medium heat.
  2. Add the garlic, green onions and ginger.
  3. Cook for 2-3 minutes until garlic is fragrant but not burned.
  4. Add the lemon grass paste and the fish sauce.
  5. Stir the paste until it has thinned.
  6. Pour the chicken broth, wine and coconut milk into the pot.
  7. Stir the broth mixture for a couple seconds until well mixed.
  8. Add the mussels and cook covered for 5-7 minutes, stirring occasionally, until they have opened.
  9. Discard any that are closed.
  10. Add the cilantro and give the pot a quick stir.
  11. Transfer mussels and broth to a large serving bowl and squeeze fresh lime over the dish.
  12. Serve additional lime wedges and crusty bread.