Mussels with basil and lemon grass

  • 25 mins preparation
  • 15 mins cooking
  • Serves 2
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Mussels with basil and lemon grass
  • 1 kilogram large black mussels
  • 2 teaspoon olive oil
  • 1 (80g) small brown onion, chopped finely
  • 2 clove garlic, crushed
  • 1 large stick fresh lemon grass (20g), sliced thinly
  • 1 fresh long red chilli, chopped finely
  • 1 cup (250ml) fish stock
  • 2 tablespoon lime juice
  • 2 tablespoon fish sauce
  • 1/3 cup fresh thai basil leaves, loosely packed, finely shredded
  • 1/2 cup (125ml) light coconut milk
  • 2 green onions, sliced thinly
  • lime juice, extra


Mussels with basil and lemon grass
  • 1
    Remove any tough fibrous beards that are visible between the mussel shells. Scrub the shells with a strong scourer. Wash the mussels under plenty of cold water.
  • 2
    Heat oil in a wok; stir-fry brown onion, garlic, lemon grass and half the chilli over medium heat,, for about 5 minutes or until onion softens and mixture is fragrant.
  • 3
    Add stock, juice and sauce; bring to the boil. Add mussels to pan; reduce heat, simmer, covered, for about 5 minutes or until mussels open.
  • 4
    Add basil, coconut milk and green onion to wok; stir-fry for about 2 minutes, or until heated through. Place mussel mixture in a serving bowl; sprinkle with remaining chilli and squeeze of lime.


You will get about eight mussels per serve. Mussels should be bought from a fish market where there is reliably fresh fish. They must be tightly closed when bought, indicating they are alive. Some mussels might not open after cooking. These might need help with a knife or might not have cooked as quickly as the others. Pot-ready mussels come in 1kg bags. They have been scrubbed and bearded and are ready to cook. You can use these, if you like. Not suitable to freeze. Not suitable to microwave.