For a dish that’s simple and luxurious, you really can’t beat a bowl of this Asian Kampong style mussels with lemongrass. This recipe always reminds me of mom ❤️


1kg Mussels
2 tablespoon vegetable oil
2 to 4 cloves garlic, crushed
1 to 2 stalk lemongrass, trimmed and lightly bruised
1/2 onion, sliced
1 carrot, sliced into thin rounds
1 to 2 cups, boiling water

1/2 cup chopped fresh coriander
Salt, to taste
Ground White pepper, to taste


Heat the oil in a pan or pot over medium heat. Add the garlic, lemongrass and onion and cook, stirring often, until browned, about 1 1/2 to 2 minutes.

2. Add the mussels, carrots and coriander and water. Bring to a boil over medium-high heat and simmer for 10 to 12 minutes. Let it cook until the mussels open.

3. Transfer the mussels to serving bowls, discarding any that haven’t opened and enjoy!

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok

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