Lemongrass and Chili Mussels

Lemongrass and Chili Mussels

with Sweet Bell Peppers and Fragrant Rice

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Thai cuisine is known for its love of aromatic ingredients. In that spirit, we've packed this recipe with lemongrass, basil, and lime, which will have your kitchen smelling heavenly. Add some fluffy rice and veggies on the side, and you’ve got a meal that’s both delicious and satisfying!

Allergens:Shellfish/Fruit de MerSeafood/Fruit de MerMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

908 g


(ContainsShellfish/Fruit de Mer, Seafood/Fruit de Mer)

1 unit


½ tbsp

Chili Garlic Sauce

50 g


1 unit


7 g


160 g

Sweet Bell Pepper

¾ g

Basmati Rice

1 unit

Vegetable Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3264 kJ
Calories780 kcal
Fat15 g
Saturated Fat6 g
Carbohydrate116 g
Sugar8 g
Dietary Fiber3 g
Protein51 g
Cholesterol110 mg
Sodium1060 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Bowl
Large Non-Stick Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Remove the outer 2 layers of the lemongrass and cut 1/2-inch off the bottom end. Strip the basil leaves from the stem. (NOTE: Save the stems and lemongrass leaves!) Add the outer leaves of the lemongrass and basil stem to a medium pot with 1 1/4 cup water (dbl for 4 ppl). Cover and bring to a boil. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


Cut the lemongrass stalk in half. Using the back of a wooden spoon forcefully tap the lemongrass to bruise. Thinly slice the lemongrass crosswise. Peel, then thinly slice the shallot. Zest then juice half the lime (1 lime for 4 ppl). Cut the pepper into 1/2-inch pieces. Using a strainer, drain mussels over a large bowl, reserving liquid. Using a spoon, remove mussels from the shells and discard shells and any broken or closed mussels.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then the shallot, peppers and lemongrass. Cook, stirring occasionally, until softened and fragrant, 3-4 min.


Add the broth concentrate(s), 1 cup of reserved mussel liquid and 1/2 tbsp chili-garlic sauce (dbl for 4 ppl). Bring to a boil over high heat. Add mussels. Cover and cook, until heated through, 2-3 min.** Season with pepper.


When the rice is finished cooking, remove the basil stems and outer lemongrass leaves from rice. Fluff with a fork and stir in the lime zest. Season with salt.


Stir lime juice into the mussels. Divide the rice between bowls. Top with the lemongrass and chili mussels. Tear over the basil.