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Steamed mussels in a small, black pot

Sizzling Mussels in Exotic Broth

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If you love mussels, you're going to love this simple recipe for making a flavorful, steamed mussel dish at home. 
Course Main Course
Cuisine American
Cooking Style Easy
Diet and Health Healthy
Seasonal Mother's Day, Valentine's Day
Ingredient mussels
Prep Time 8 mins
Cook Time 8 mins
Total Time 16 mins
Servings 2
Author Amy Reiley


  • 1 lb mussels
  • 2 tbsp vegetable oil
  • 1 clove garlic finely minced
  • 1/2 cup mirin* sweet rice wine
  • 1/2 cup chicken broth
  • 1 tsp sriracha hot chili sauce
  • 2 tbsp fish sauce
  • 1 tbsp fresh lemon juice
  • 2 scallions chopped, (optional)
  • 1/4 cup cilantro (optional)


  • Rinse the mussels well in cold water, discarding any that won’t close when handled. If the mussels have not been de-bearded, remove the patch of seaweed, or “beard,” sticking out from between the two shells by pulling with your fingers. If it's stubborn, cut it with a knife.
  • In a small bowl, whisk together the mirin, chicken broth, sriracha and fish sauce.
  • In a nonstick sauté pan or wok, heat the oil over medium-high heat.
  • Sauté the garlic in the oil until edges brown, about 30 seconds.
  • Add the liquid mixture. Bring to a boil and boil for 1 minute.
  • Add the mussels, reducing heat slightly, cover and cook until all the mussels are open, about 4-5 minutes. (They may open sooner.) Remove from heat. Drizzle with lemon juice and top with scallions and/or cilantro. Or, if you prefer, just eat them naked—the way I like to do it.
  • Divide mussels between 2 bowls and serve with a crusty baguette to sop up the juice.