Mussels in Ginger Broth

This is a decadent dish that is perfect for a cool autumn evening.

Mussels in Ginger Broth

Mussels in Ginger Broth


Cha Pornea
Designer & Illustrator




1 kilo large mussels (2 lbs)
1 ginger knob, julienne cut
10 chili leaves
½ Tbsp cooking oil
1 large diced white onion
Salt & Pepper
3-5 drops of fish sauce

About this Recipe

This dish has never failed to bring me joy and comfort, especially when my mom cooks it for me. It is best served with rice and fish sauce with calamansi (or lemon).


Thoroughly clean the mussels with salt and running water.

  • In a large pot, heat cooking oil and saute the ginger and onions.
  • When the onions are translucent, pour in 2 cups of water and bring to a boil.
  • When the water is boiling, drop the mussels. Make sure there is enough water to cover the mussels. Add more water if needed.
  • Add in drops of fish sauce and fresh ground pepper.
  • Let it simmer until the shells open and remove any dirt that comes to the surface.
  • Adjust the taste with salt and pepper until you’re satisfied with the taste.
  • Simmer for 3 more minutes.
  • Stir in the chili leaves and cover the pot.
  • Turn off the heat and enjoy this dish.