Sake and Lemongrass-Steamed Mussels Recipe
This sake and lemongrass-steamed mussels recipe combines fragrant Asian aromatics with rice noodles and a rich peanut vinaigrette for a fresh and flavour-packed seafood dish. Featured on Fish the Dish, this recipe brings together steamed mussels, citrus, herbs, and nutty dressing for a vibrant meal that is both light and satisfying.
The Inspiration
This dish is inspired by Southeast Asian coastal cooking, where fresh shellfish is often steamed with aromatic ingredients like lemongrass, ginger, garlic, and rice wine. Sake adds a delicate sweetness and depth, complementing the briny flavour of mussels while enhancing their natural oceanic character.
On Fish the Dish, host Spencer Watts frequently explores global flavour combinations that are bold yet approachable, and this recipe is a perfect reflection of that philosophy. By pairing steamed mussels with rice noodles and a peanut-based vinaigrette, the dish bridges multiple culinary traditions—combining Japanese-inspired steaming techniques with Thai and Vietnamese-style noodle salads.
Ingredients
Sake Lemongrass Mussels
- 2 pounds (900 g) Fresh mussels
- 2 cups (470 ml) Cooked rice noodles
- Canola oil, to saute
- 1 stalk lemongrass, thinly chopped
- Salt
- 1 Onion, chopped
- 2 Cloves garlic, minced
- 1 ½ cups (375 ml) Sake
- Green onion (for garnish)
- 1 Lime, juice only (for garnish)
Peanut Vinaigrette
- 3 tablespoons (45 ml) Ginger, chopped
- 1 tablespoon (15 ml) Dried Red chilli
- 3 tablespoons (45 ml) Soy sauce
- 3 tablespoons (45 ml) Mirin
- 1 tablespoon (15 ml) Brown sugar
- 1/3 cup (80 ml) Peanuts chopped
- 4 tablespoons (60 ml) Cilantro, chopped
- 2 Medium carrots, peeled and chopped into matchsticks
- 1/2 cup (125 ml) Canola oil
- 1 tablespoon (15 ml) Sesame oil
Methods
- Combine ginger, red chilli, soy sauce, mirin, brown sugar, crushed peanuts, and canola oil in a bowl. Whisk all together and add chopped cilantro and matchstick carrots.
- Scrub the mussels under cool water, discarding any with broken or cracked shells.
- Pour boiled water over a bowl of rice noodles and set aside.
- Oil a heated wok. On medium heat add lemongrass and a pinch of salt. Add chopped onion and garlic and cook until Once vegetables have started to crisp/once translucent, add the mussels. Pour in the sake and cover. Cook for 5-7 minutes, until the mussels open.
- Use tongs to transfer the warm rice noodles to the vinaigrette bowl. Toss all together.
- Remove mussel meat from shells, and add to the noodles and vinaigrette. Mix all together.
- Transfer to a serving bowl. Garnish with peanuts, green onion, and fresh lime juice.
Serving Suggestions
For side dishes, consider serving with cucumber salad, pickled vegetables, or lightly steamed greens to add freshness and crunch. The acidity and brightness of these sides complement the richness of the peanut vinaigrette and the savoury mussels.
Beverage pairings such as chilled sake, dry Riesling, or Sauvignon Blanc work beautifully with the aromatic broth and nutty dressing. For non-alcoholic options, iced green tea or sparkling water with lime keeps the palate refreshed and balanced.
This dish also works well for sharing, making it ideal for casual gatherings. Serve in a large bowl at the centre of the table and allow guests to help themselves, creating a relaxed and interactive dining experience.
Final Thoughts
This sake and lemongrass-steamed mussels recipe is a vibrant fusion of Asian-inspired flavours, combining aromatic steamed seafood with rich peanut vinaigrette noodles. The balance of sweet, salty, spicy, and citrus elements makes every bite dynamic and satisfying.
It’s a dish that highlights how simple techniques—steaming, tossing, and layering fresh ingredients—can create complex, restaurant-quality results at home. Whether you’re exploring new seafood dishes or looking for a light yet flavourful meal, this recipe delivers freshness, depth, and bold character.