Wednesday, May 25, 2016

Maine Mussels in Lemongrass and Garlic (makes 4 pounds)

Maine mussels in lemongrass and garlic
After work this week I stopped at a market on the way home. It's nice to have a large grocery store between my work and home. I noticed fresh Maine mussels on sale for $2.99 (USD) for a 2 pound bag. I got greedy and bought 2 bags! I cut up a lemongrass stick into thin rings and put it in a coffee grinder (the one I strictly use for herbs and spices). It came to about 1 /3 cup of ground up lemongrass. Mussels taste best when they are cooked with few ingredients and for a short time. Here is a quick and tasty appetizer!

Maine Mussels in Lemongrass and Garlic (makes 4 pounds)


2 Tbsp oil
1 lemongrass, chopped and ground (about 1/3 cup ground)
4 garlic cloves, smashed and finely chopped
4 lbs large Maine mussels, rinsed well
4 Tbsp Chinese rice wine
A small handful of parsley leaves, chopped


1) Heat a large pot over medium high heat.
2) Add oil. Once the oil is hot add lemongrass and garlic. Stir and saute about a minute. Avoid burning the garlic.
3) Add mussels and rice wine. Saute about 8-10 minutes. Stir occasionally. Cover the pot if needed. Turn off heat once the mussels are cooked through.
4) Add parley leaves and serve.

fresh Maine mussels
*Try not to overcook the mussels. As soon as you think they are cooked you may taste one to check.  
*The mussels release their liquid during cooking providing this dish a natural salty taste.
*If you do not have rice wine you can use other drinking white wine.


  1. How do you know when the mussels are cooked through? Also is the oil a standard vegetable oil, or do you use something like an olive oil?

  2. This is a very good question! Thank you for asking. Once cooked the mussels will open up and the texture will be more firm. In this recipe I used olive oil. In the past I have used other oil such as vegetable or canola.