Saigon Mussels

Hands down some of the best mussels I have ever made. Even people who thought they did not like mussels devoured these.

  • 2 pounds mussels
  • 3 tablespoons olive oil
  • 3 tablespoons fish sauce
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon chili garlic vinegar
  • 1 teaspoon chili sauce
  • 1 tablespoon ginger finely chopped
  • 3 tablespoons sliced scallions
  • 2 tablespoons chopped fresh cilantro
  • 4 tablespoon crushed peanuts
  • 1 lime

Clean the mussels. Sauté garlic, ginger, and lemongrass, then add mussels. Steam them in lemon coconut broth (coconut milk, chicken stock, half fresh lemon) until opened. Remove the top shell. Place mussels that are in bottom shell on a grill pan. Drizzle olive oil on each mussel.

In a bowl, combine fish sauce, water, sugar, salt, vinegar, chili sauce and corn starch. Stir well.

Pour the sauce into a small pan together with ginger and garlic. Bring to a boil and simmer on low heat for 5 minutes until slightly thickened.

Drizzle the sauce on each mussel. Garnish each mussel with scallions, cilantro and crushed peanuts. Grill for 5 minutes. Serve with a wedge of lime.