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Steamed Mussels with Chile & Lemongrass

This fusion of flavors from around the world is tantalizing. Serve with crusty French bread to soak up every last drop of sauce.


  • 1 tablespoon unsalted butter
  • 1/2 medium red onion, sliced
  • 1 stalk lemongrass, trimmed, center portion finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 Thai chile or 1 small jalapeño pepper, seeded and thinly sliced
  • 1 pound mussels, scrubbed and debearded
  • 2 cups dry white wine
  • 1 1/2 ounces Glace de Fruits de Mer Gold® dissolved in 1 cup hot water
  • 3 large sprigs flat-leaf parsley
  • Juice of 1/2 lemon
  • Salt and ground black pepper


  1. Melt the butter in a large, heavy pan over medium-high heat. Add the onion and cook until it is just wilted, then stir in the lemongrass, garlic, and chile and cook for 30 seconds.
  2. Add the mussels, wine, diluted Glace de Fruits de Mer Gold®, and parsley. Cover the pan and cook just until mussels open, checking frequently after 4 minutes and transferring opened mussels to a large bowl using a slotted spoon. (Discard any unopened mussels after 8 minutes.)
  3. Strain the cooking liquid by pouring it over the mussels through a fine-mesh sieve.  Squeeze on the lemon juice, season with salt and pepper, stir, and serve.

Additional Tips

Wine Pairing: Sauvignon Blanc

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