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Mondays, Tuesdays & Wednesdays | TV2

Ep 28 Eva and Debra: Steamed Mussels with Lemongrass, Ginger and Chilli

Prep: 30 mins

Cook: 15 mins

Serves: 4



  • 2 tsp vegetable oil 
  • 2 eschalots, finely chopped
  • 2 garlic cloves, thinly sliced 
  • 1 bunch coriander, stalks finely chopped, leaves picked
  • 1 lemongrass stick, bruised, quartered lengthways 
  • 4 kaffir lime leaves
  • 1 long red chilli, thinly sliced
  • 1cm-piece ginger, finely grated
  • 400ml coconut milk 
  • 1½ tbs fish sauce 
  • 1kg mussels, cleaned, debearded
  • 1 lime, juiced
  • Coriander leaves, thinly sliced red chilli and lime wedges, to serve



  1. Heat oil in a large stockpot over medium-low heat. Add eschalot, garlic, coriander stalks, lemongrass, lime leaves, chilli and ginger.
  2. Cook, stirring, for 4 minutes or until lightly golden and fragrant. Add coconut milk and fish sauce and bring to the boil.
  3. Add mussels. Cook, covered, shaking pan occasionally, for 5 minutes or until mussels open. Add lime juice.
  4. Garnish mussels with coriander and chilli. Serve with lime wedges to the side.