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Mussels In Lemon Grass Broth

  • Yield: 4 servings


  • 2 tablespoons olive oil
  • 1/2 teaspoon sesame oil
  • 1 tablespoon chopped green onions (green parts only)
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons grated ginger root
  • 1/2 teaspoon red pepper flakes
  • 2 pounds fresh mussels, well rinsed in several changes of water
  • 1 cup unsweetened coconut milk
  • 1/2 cup coarsely chopped cilantro
  • 3 cups shrimp stock, or fish stock
  • 2 Kaffir lime leaves, or 1 tablespoon finely grated lime zest
  • 1/4 cup chopped fresh lemon grass
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon salt
  • 1 tablespoon chopped shallots


  • or the lemon grass broth: In a medium, heavy pot, combine all the ingredients and bring to a boil. Reduce the heat to medium-low and simmer until reduced to 1 cup in volume, 20 to 25 minutes. Strain through a fine mesh strainer into a clean saucepan.
  • In a heavy, medium pot, heat the olive oil and sesame oil over medium-high heat to smoking. Add green the onions, garlic, ginger, and red pepper flakes, stir, and cook for 5 seconds. Add the mussels and stir to coat. Cover and cook for 2 minutes. Add the lemon grass broth, cover, and cook for 1 minute. Add the coconut milk and cilantro, and stir well to combine. Cook until the coconut milk is just warmed through, 15 seconds.
  • Remove from the heat and serve immediately.