Grilled Mussels

A fusion of fabulous far-eastern flavours adds a tempting twist to grilled mussels in this lovely canapé recipe from Janet Brinkworth
Grilled Mussels
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 125 ml white wine
  • 1 kg mussels, scrubbed and beards removed
  • 1 stalk lemongrass, finely chopped
  • 1 large green chilli, finely chopped
  • 2 clove garlic, finely chopped
  • 5cm knob ginger, finely chopped
  • a small bunch of coriander, finely chopped
  • 2-3 drops fish sauce
  • juice of 1 limes
  • 2-3 tbsp olive oil


1. Pour the wine into a large saucepan that has a tight-fitting lid. Add the mussels and place the lid on the pan. Allow the mussels to steam for 3-4 minutes, or until they are just starting to open.

2. Place the lemongrass and chilli into a bowl and add the garlic and ginger.

3. Stir in the coriander, fish sauce, lime juice and olive oil.

4. Transfer the mixture to a chopping board and chop until the mixture has an almost paste-like texture.

5. Remove the mussels from the cooking liquid, discard any that haven't opened. Remove the half shells from the open mussels and arrange them on a grill pan.

6. Heat the grill to high.

7. Spoon a little of the mixture on to each mussel, then grill them for 3-4 minutes, taking care not to let the paste dry out.

8. Serve immediately, as canapés.

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