There’s something so comforting about steaming hot mussels bathed in an aromatic broth, where each bite is infused with layers of flavor. If you love the briny goodness of mussels but want something beyond the usual garlic-white wine sauce, these Vietnamese-French Fish Sauce Mussels are for you.
This dish is a fusion of French technique and bold Vietnamese flavors—a perfect marriage of buttery richness, umami-packed fish sauce, fragrant lemongrass, and spicy bird’s eye chilies. Think of it as a Southeast Asian twist on Moules Marinières, but with a deeper, more aromatic flavor profile.
If you’re looking for an easy yet impressive seafood dish that’s ready in under 30 minutes, this recipe is a must-try!
Tips for Perfect Mussels
🔥 Use fresh mussels – The fresher, the better! They should smell like the ocean, not fishy.
🔥 Don’t overcook – Mussels only need 6-8 minutes to steam; any longer and they become tough.
🔥 Adjust the spice – Love heat? Add extra bird’s eye chilies or a dash of chili oil.
🔥 Save the broth – The leftover broth is golden! Soak it up with bread, pour it over rice, or drink it straight.
What to Serve with Fish Sauce Mussels
🥖 Crusty Baguette – For soaking up all that flavorful broth.
🍚 Steamed Jasmine Rice – A classic pairing for Vietnamese flavors.
🍜 Rice Noodles – Tossed in the broth for a light, slurpable dish.
Vietnamese-French Fish Sauce Mussels
2
servings15
minutes10
minutesIngredients
1 lb 1 mussels, scrubbed and debearded
2 2 stalks lemongrass (bottom 2 inches only), minced
1 1 shallot, finely diced
2 cloves 2 garlic, minced
1/2 inch 1/2 ginger, minced
1-44 1-44 bird’s eye chilies, thinly sliced (adjust for spice level)
2 tbsp 2 butter
1/4 cup 1/4 sake
3 tbsp 3 fish sauce (Chinsu or Red Boat recommended)
1 tbsp 1 cilantro, chopped
1 tbsp 1 basil, chopped
Directions
- Prep the Mussels
- Scrub and debeard the mussels under cold running water.
- Discard any mussels that are cracked or don’t close when tapped.
- Build the Aromatic Base
- In a large pot over medium heat, melt butter.
- Add lemongrass, shallots, garlic, and ginger.
- Sauté until fragrant (about 2 minutes), being careful not to brown them.
- Steam the Mussels
- Pour in the sake and fish sauce, stirring to combine.
- Bring the liquid to a boil, then add the mussels.
- Cover the pot and let the mussels steam for 6-8 minutes, shaking the pot occasionally.
- The mussels are done when they open up. Discard any that remain closed.
- Finish & Serve
- Remove from heat and stir in fresh cilantro and basil.
- Serve immediately with crusty French bread, rice, or a side of vermicelli noodles.
FAQ: Vietnamese-French Fish Sauce Mussels
1. Can I substitute sake with something else?
Yes! You can use dry white wine.
2. What’s the best fish sauce to use?
For authentic Vietnamese flavor, use Chinsu, Red Boat, or Three Crabs fish sauce.
3. Can I make this dish in advance?
Mussels are best served fresh! However, you can prep all ingredients ahead of time and cook them just before serving.
