Vietnam / Appetizers

Lemongrass steamed mussels

Name: Lemongrass steamed mussels
Prep time: 20 min
Cook time: 10 min
Yield: 4 portions
Cuisine: Vietnam
Ingredients: 1 kg live mussels; 2 lemongrass stalks, bruised; 4 ginger slices; 200 ml water; 1 tbsp lime juice; 10 g coriander

Lemongrass steamed mussels in a practical home-cooking adaptation, with clear everyday steps.

Prep20 min

Cook10 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Scrub and debeard mussels; discard cracked shells and those that remain open when tapped.
Bring water, lemongrass and ginger to a boil in a large covered pot.
Add mussels, cover and steam 5–8 minutes, shaking occasionally, until opened and flesh reaches 63°C.
Discard unopened mussels, remove tough aromatics and serve with lime and coriander.

A little kitchen note

Untested editorial adaptation. Buy live mussels from a reputable refrigerated source.

Allergen notes

Molluscan shellfish. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 224 kcal
Protein: 30.2 g
Carbs: 12.5 g
Fat: 5.6 g
Fibre: 0.2 g
Total sugar: 0.5 g
Sodium: 716 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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