Aromatic Steamed Mussels

A pot of freshly steamed mussels is such a simple, satisfying dish. To give these classic French flavours an Asian twist, substitute ginger for the garlic, lime for the lemon and sake for the wine.

Prep time:  15 mins 

Cook time: 5 mins 

Serves:  as a starter or 4 as a main


  • 36 mussels in their shells
  • 2 tbsp olive oil
  • 2 cloves garlic, sliced
  • 1 tsp finely chopped red chilli
  • 1 glass dry white wine
  • finely grated zest of ½ a lemon
  • ¼ cup coriander or parsley leaves
  • To serve (optional)
    • crusty bread


  1. Scrub mussel shells and remove their beards. Discard any 
mussels that do not close.
  2. Heat oil in a large, deep pot or frypan and sizzle garlic and chilli for about 30 seconds. Add mussels, wine and lemon zest. Cover and cook over high heat until mussels open (3-5 minutes). 
Discard any that do not open.
  3. Garnish with coriander or parsley leaves. If desired, serve with crusty bread to soak up the pot juices.