Mussels with Lime Juice and Mirin

A wok is used as a steamer to simmer mussels in an aromatic broth of lime juice and mirin. We used New Zealand mussels which have attractive green shells; common mussels can be substituted.

  • Servings: 4
Mussels with Lime Juice and Mirin

Photography: John Blais

Source: Martha Stewart Living, September 2000


  • 1/2 cup freshly squeezed lime juice (about 7 limes)
  • 1/2 cup mirin rice wine
  • 1 teaspoon Asian fish sauce (nam pla)
  • 1 lemongrass stalk, sliced diagonally 1/8 inch thick
  • 3 scallions, sliced diagonally 1/8-inch thick
  • 1 green chile pepper, finely chopped
  • 2 pounds mussels, cleaned and beard removed
  • 1/2 seedless cucumber, cut into 1/4-inch dice
  • Fresh cilantro leaves, for garnish
  • Fresh basil leaves, for garnish


  1. Place wok over medium heat. Add the lime juice, mirin, fish sauce, lemongrass, scallions, and chile pepper; stir to combine.

  2. Bring to a simmer; add the mussels. Cover, and let simmer, stirring occasionally, until the mussels have opened, 6 to 8 minutes. Remove from heat; remove and discard mussels that have not opened. Stir in the cucumber. Serve garnished with fresh cilantro and basil.


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