Mussels with Spices, Ginger, Lemongrass and Coriander

January 20, 2014
3 Ratings
Photo by James Ransom
  • Serves 2 (hungry people)
Author Notes

Last summer I enjoyed a sumptuous dinner in a beautiful candle lit garden at an old villa surrounded by fragrant Stephanotis and Plumbago in the Mediterranean. My dear friend Vanessa treated us to the freshest seafood, prepared in inspiring variations. We started the dinner with mussels cooked with coriander, turmeric, cayenne and ginger in a wonderful broth made with coconut milk and lemon. She inspired me to this recipe, I just added some more spices and vegetables and replaced the coconut milk with white wine. —Meike Peters | eat in my kitchen

Test Kitchen Notes

WHO: Meike Peters ° eat in my kitchen is a food blogger and photographer living in Berlin.
WHAT: A big pot of herby-spicy mussels that comes together in minutes.
HOW: Sauté your ginger, lemongrass, garlic, and vegetables; mix in spices, white wine, and lemon juice; steam your mussels. Garnish with fresh cilantro.
WHY WE LOVE IT: This is just the kind of light seafood dish we crave when the weather starts getting warm; we love the intensity of the spices and aromatics, and how quickly it goes from the stove to the table. We recommend some good crusty bread to sop up that broth -- and a glass of crisp white wine. —The Editors

What You'll Need
  • 2 tablespoons oil for frying
  • 1 Thumbnail-sized knob of ginger, grated
  • one 3-inch piece lemongrass, cut into thin slices
  • 1 clove garlic, crushed
  • 2 spring onions, cut into slices
  • 1 carrot, cut into cubes
  • 1 teaspoon coriander seeds, ground
  • 1/3 teaspoon turmeric, ground
  • 1/8 teaspoon cayenne pepper, ground
  • 1/2 teaspoon salt
  • 250 milliliters white wine
  • 1 tablespoon lemon juice
  • 2 pounds mussels, rinsed
  • Handful Fresh coriander, chopped
  1. Heat the oil in a large pot and fry the ginger, lemongrass, garlic and vegetables for a couple minutes. Add the ground spices, mix and fry for another minute.
  2. Pour the wine and lemon juice into the pot and bring to the boil, season with salt.
  3. Add the mussels and mix with the liquid. Close with a lid and turn down the heat to the lowest temperature. Steam for 5 minutes or until the shells open.
  4. Take out the mussels which didn’t open, you should not eat them! Mix in the coriander leaves and serve on big plates.

See what other Food52ers are saying.

  • Chef Devaux
    Chef Devaux
  • Meike Peters | eat in my kitchen
    Meike Peters | eat in my kitchen
  • yarnpiggy

3 Reviews

Chef D. November 28, 2015
Meike P. November 29, 2015
Thank you! :)
yarnpiggy June 29, 2014
This recipe comes up when clicking on the 'vegan' tag. Needs fixing. :-)