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Closeup of spicy steamed mussels in a small, black pot

Spicy Steamed Mussels in Exotic Broth

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Steamed mussels are among one of the most simple seafood dishes to make. But this Thai-inspired version of steamed mussels layers flavor with garlic, cilantro and just a kiss of spicy sriracha.
Course Main Course
Cuisine Asian-inspired
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 olive or avocado oil
  • 1 clove garlic finely minced
  • 1/2 cup mirin
  • 1/2 cup chicken broth
  • 1-2 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 fibrous patch of hairs, 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, 1 tsp 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.


* If you enjoy seafood with a lot of heat, taste the broth mixture. If you would like additional spice, you can add up to one more teaspoon of sriracha. But keep in mind that the additional heat will diminish the delicate sweetness of the mussels.