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Steamed Mussels with Lemongrass, Garlic and Chilli

Try Matt's tasty pot of garlic and chilli mussels!

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  • 2 vine-ripened tomatoes

  • 1 long red chilli, chopped

  • 3 garlic cloves, crushed

  • 2 golden shallots, finely chopped

  • ½ bunch flat-leaf parsley, picked and coarsely chopped, plus extra leaves to serve

  • ½ bunch coriander, picked and coarsely chopped, plus extra leaves to serve

  • 1 lemongrass stalk, white part only, thinly sliced

  • 1 kg black mussels, scrubbed and de-bearded

  • 50 ml olive oil

  • 150 ml dry white wine


  • 1.

    Score a small cross in the base of each tomato using a small sharp knife, then place in a saucepan of boiling water until skins split (30 seconds). Refresh in a bowl of iced water, drain. Peel and de-seed the tomatoes, discarding skins and seeds. Finely chop.

  • 2.

    Combine tomato in a large bowl with chilli, garlic, shallot, chopped parsley, chopped coriander and lemongrass. Add the mussels, toss to combine well and season to taste.

  • 3.

    Heat olive oil in a large saucepan over high heat until it begins to smoke, add mussels and tomato mixture, then add the white wine. Cook, stirring occasionally, for 1-1 ½ minutes, then cover with a lid and cook, shaking saucepan occasionally until mussels open (3-4 minutes). Tip into a colandereplaced over a bowl to drain cooking liquid.

  • To Serve: Transfer mussel and tomato mixture to a serving bowl, spoon cooking juices over the top and serve hot, scattered with extra parsley and coriander leaves.:


This Recipe Perfectly Matched by Dan Murphy's

Garlic and Chilli Mussels – Scotchmans Hill Bellarine Peninsula VIC, Sauvignon Blanc 

A rush of zippy citrus fruits and cut greens; a perfect marriage for the freshness and   buoyancy of the spiced mussels.


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Posted by Anne331Report
Oops...what happened to the chilli in the program?