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Braden Wages' Lemongrass Mussels

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12 oz Mussels, cleaned, de-bearded (18-20 ea)
3 oz coconut milk
3 oz White wine
1 ea red Jalapeno pepper (Fresno), Sliced
1 Tbl lemongrass minced
1 Tbl Garlic, minced
Depends Thai chili/garlic for spice temp
1 Tbl shallots chopped
1 Tbl Red Boat Fish Sauce
2 ea Cherry tomatoes, cut in half
10 ea thai basil
1 Tbl Butter
3 pieces banh mi bread, sliced and grilled


1. Heat pan with oil

2. Add mussels, red peppers, lemongrass, shallots, Thai basil and butter

3. Add Broth and cover, cooking until the mussels open. Add salt to taste

4. Place in an iron pot and serve with bread, garnishing with fried basil if desired.


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