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Mussels with Lime Juice and Mirin


We used a wok as a steamer to simmer mussels in an aromatic broth of lime juice and mirin.

  • Servings: 4

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.

Cook's Notes

We used New Zealand mussels which have attractive green shells; common mussels can be substituted.

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