This recipe uses U.S.-farmed blue mussels. We also have recipes for lots of other ocean-friendly species

You will need

  • 24 Blue P.E.I. Mussels scrubbed and de bearded
  • 1 tablespoon finely chopped lemon grass
  • 1 garlic clove, crushed
  • Kafir lime leaf, shredded
  • Red chili finely sliced
  • 1-tablespoon coriander finely chopped
  • 2 teaspoons corn flour
  • 2-teaspoon palm sugar or dark musconvado sugar
  • 1 tsp. fish sauce
  • Juice of 1/2 lime

Steam the mussels for a couple of minutes. If using live mussels steam until opened, discarding any that don't open and remove the top shell. Remove from the heat and set aside to cool, then place covered in the refrigerator. Place remaining ingredients in a food processor and blend together well. Top each mussel with a tablespoon of the mixture, smoothing it over the mussel. Place the mussels in a 350 F oven until cooked and firm. Serve over jasmine rice with sweet chili sauce.