Pan-Steamed Mussels with Thai Herbs

Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

Like so many Thai dishes, this is very easy to prepare. The lemon grass and kaffir lime leaves add a refreshing tang to the mussels.


  • 1 kg/ lb fresh mussels
  • 2 lemon grass stalks, finely chopped


  1. Clean the mussels by pulling off the beards, scrubbing the shells well and removing any barnacles. Discard any mussels that are broken or which do not close when tapped sharply.
  2. Place the mussels in a large, heavy pan and add the lemon grass, shallots, kaffir lime leaves, chillies, fish sauce and lime juice. Mix well. Cover the pan tightly and steam the mussels