3 simple ways to make delicious steamed green mussels at home

Prepare the green mussels

If you buy live mussels that still have two shells, you need to use a brush to scrub the outside to remove dirt. Then, use a knife to cut off the beards from the top of the shell.

Use a knife to separate one piece of the mussel shell, wash the meat thoroughly, and let it drain.

Sauté the ingredients

Place a pot on the stove, add a bit of cooking oil, minced garlic, minced lemongrass, minced chili, and sauté until fragrant.

Then, add 300ml of tamarind water, 4 crushed stalks of lemongrass, 1 teaspoon of seasoning powder, 2 teaspoons of sugar, 1 tablespoon of fish sauce, and 1 teaspoon of monosodium glutamate.

Steam the mussels

When the tamarind water mixture boils, add the mussels and stir well, then cover and steam on high heat for 2 minutes.

Final Product

Steamed clams are hot with a sweet and chewy flavor, along with a bit of sourness and spiciness, and a strong aroma of lemongrass; tasting it is very enjoyable. Eating with a bit of Vietnamese coriander and dipping in salt, pepper, and lime is perfect!

Prepare the green clams

Use a brush to clean the outer shell, then use a knife to cut off the beard of the clams.

Next, rinse the clams several times with water and let them drain.

Prepare the ingredients

Peel the onion and chop it into small cubes.

Peel the garlic and mince it finely. Chop the parsley finely.

Sauté the ingredients

Place a pan on the stove, add a little olive oil, chopped onion, minced garlic, and sauté until fragrant.

Then, add a little chili powder, 250ml of beer, a bit of salt, and stir well to combine the mixture.

Steam the mussels

When the beer mixture is boiling and the beer smell has evaporated, add the mussels and steam until they open.

After the mussels have opened, add a bit of grated lemon peel, the juice of half a lemon, a little pepper, and chopped parsley to finish.

Final Product

When tasting, you will feel the sweet and light broth of the mussels, slightly fragrant with fresh beer, blended with a hint of sourness from the lemon juice, and a spicy kick from the chili that is incredibly appealing.

Prepare the green mussels

Use a brush to scrub the outer shell clean, then use a knife to cut off the beards of the mussels.

Next, rinse the mussels several times with water and let them drain.

Prepare the ingredients

Peel the garlic and onion, then finely chop them.

Chop the parsley finely. Wash the tomatoes and dice them into small cubes.

Sauté the ingredients

Place a pan on the stove, add 10g of butter and melt it. Then, add the chopped onion, minced garlic, and a little salt, and sauté until fragrant.

Steamed Mussels

Add 250ml of white wine, 250ml of chicken broth, and cleaned mussels into the pot and stir well. Then, cover the lid tightly and steam for 2 – 3 minutes until the mussels open their shells.

Next, add tomatoes, parsley, the juice of 1/2 lemon, a little salt, a little pepper, and 20gr of butter, then stir well.

Final Product

The mussels have a light aroma from the wine, the meat is tender and slightly chewy, accompanied by a sweet and creamy broth, resulting in a unique but extremely delicious and flavorful dish.