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Mussel Lemongrass Soup


  • 3 lemongrass stalks

  • 1.5kg well scrubbed fresh live mussels

  • 2 quartered small onion

  • 3tbsp coarsely chopped shallot

  • 2tsp finely chopped fresh ginger

  • 250ml fish stock

  • 3tbsp shaoxing jiu (shaoxing rice wine)/dry sherry

  • 3 sprigs flatleaf parsley

  • 3 sprigs fresh coriander

  • 25g butter

  • 1 bay leaf

  • 3 sprigs fresh thyme/1tsp dried thyme

  • 1tsp salt

  • 1/4tsp ground white pepper,

  • 250ml double cream


  1. Peel lemongrass until the white centres, crush using a flat knife and cut into 7.5cm pieces.

  2. Place lemongrass, mussels, onions, shallots, ginger, fish stock, wine, parsley, coriander, butter, bay leaf, thyme, salt and pepper in a large pan and cook over high heat for 8mins or until mussels have opened. Discard those that do not open.

  3. Removes mussels from shells, set aside.

  4. Strain liquid into a bowl and discard leftover contents.

  5. Bring strained liquid to simmer and slowly drizzle in the cream, stirring all the while.

  6. Add mussels to liquid and sprinkle chives over.

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