Ingredients Weight Measure
Onions, medium, julienne 3 ea.
Ginger, freshly ground 1 cup
Garlic, minced 1/2 cup
Lemongrass stalks, ground 4 ea.
Sesame oil, divided 1 cup
Mirin sweet rice wine 1 qt.
Rice vinegar 1 qt.
Fish stock 1-1/2 gals.
Lime leaves 20 ea.
Lemongrass stalks 6 ea.
TABASCO® brand Habanero Sauce, divided 2 Tbsp. + 24 drops
Mussels, scrubbed and debearded 240 mussels
Yellow bell pepper, diced 1/2 cup
Red bell pepper, diced 1/2 cup
Cilantro, chopped 1 bunch


  1. For broth, in an 8 qt. soup pot, sauté onions, ground ginger, garlic and ground lemongrass in 1/2 cup sesame oil. Once onions are translucent, add mirin and rice vinegar. Bring to a simmer. Add fish stock and lime leaves and bring to a boil. Remove from heat. Add lemongrass stalks and 2 Tbsp. TABASCO® Habanero Sauce. Cool mixture in refrigerator.
  2. For mussels, once cool, remove broth from refrigerator and remove lemongrass stalks from pot. In a hot sauté pan, heat mussels in remaining 1/2 cup sesame oil for 30 seconds. Add broth and let steam for 2 minutes until mussels start to open. (May prefer to cook in batches of 20 mussels per serving).
  3. For each serving, pour mussels and broth into a serving bowl. Sprinkle red and yellow peppers on top of mussels. Add cilantro and 2 drops of TABASCO® Habanero Sauce for garnish. Serve immediately.

Yield: 12 servings