Thai Mussels in a Lemongrass White Wine Sauce Recipe

Serves: 2 Save

Ingredients (14)

  • Approximately 1 pound fresh mussels (cleaned)
  • 1/2 cup good-quality chicken broth/stock
  • 1 stalk fresh lemongrass
  • 2 to 3 makrut lime leaves (available in the freezer section of your local Asian food store)
  • 1/4 cup white wine (or white cooking wine)
  • 1 tablespoon rice vinegar (or substitute white or apple cider vinegar)
  • 1 to 2 fresh red chilies (finely sliced, omit for milder mussels)
  • 2 to 3 tablespoon fish sauce (to taste, available by the bottle at Asian food stores)
  • 1 tablespoon brown sugar
  • 1/2 cup chopped fresh coriander (leaves + stems), plus another handful (leaves) for topping
  • 1 tablespoon minced garlic
  • 2 teaspoon cornstarch dissolved in 1 tablespoon water
  • Handful fresh basil (chop leaves if large)
  • Lemon or lime wedges to serve

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Learn how to make this recipe at The Spruce Eats