Lemongrass Tamarind Mussels

Lemongrass Tamarind Mussels

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 to 3
Author Connie Veneracion



  • Peel and crush the garlic.
  • Peel and roughly chop the ginger.
  • Roughly chop the lemongrass.
  • Slice the chili.
  • Using a mortar and pestle (or a small food processor), grind the garlic, ginger, chili and lemongrass into a paste.
  • Peel the carrot and thinly slice as well.
  • Heat the cooking oil in a wok or frying pan. Stir fry the carrot slices for half a minute. Scoop out and set aside.
  • Add the spice paste to the oil. Cook over medium-low heat until aromatic and the solids separate from the oil.
  • Dump the soaked and de-bearded mussels into the pan. Turn up the heat to high. Splash in fish sauce. Stir fry for a minute or two or just until the shells open.
  • Add the carrot slices back to the pan. Toss. Taste the sauce. Add more fish sauce, if needed. Add the scallions. Toss a few more times. Turn off the heat.
  • Serve the lemongrass tamarind mussels immediately.