Spicy Asian Mussels with Shoestring Fries
This fragrant mussel dish layers Southeast Asian flavours with heat, sweetness, and freshness. The mussels steam in a base of lemongrass, garlic, ginger, turmeric, chilli, and XO sauce, balanced with palm sugar and lime. Crisp shoestring fries and golden shallots on the side are perfect for soaking up every last drop.
Inspired by classic moules-frites, it trades cream and wine for something lighter and more aromatic — full of depth but bright with citrus and spice. It’s quick enough for a weeknight yet feels like something you’d order by the coast, eaten with your hands and a pile of hot fries within reach.
Spicy Asian Mussels with Shoestring Fries
Fragrant mussels steamed with lemongrass, chilli, turmeric and XO sauce, finished with herbs, lime, and crispy shallots. Served with golden shoestring fries for dipping into the spiced broth.
Ingredients
- 1kg mussels, cleaned and debearded
- 1 shallot, finely sliced
- 1 stalk lemongrass, root and outer layer removed, inner stalk finely chopped
- 2 red chillies, finely sliced
- 1 tsp ground turmeric
- 2 cloves garlic, finely chopped
- 2.5cm piece ginger, grated
- 3 lime leaves, torn in half
- 1 tbsp XO sauce
- 1 tbsp palm sugar
- 150ml vegetable or fish stock
- Juice of 1 lime
- 2 large Maris Piper potatoes
- Oil for deep frying
- A handful of Thai basil leaves
- A handful of coriander leaves
- Extra chillies, sliced
- Lime wedges
- 2 tbsp crispy shallots
Instructions
- Prepare the mussels by rinsing them in a sink or large bowl of cold water, swishing with your hands to remove grit. Use a small knife to scrape off any barnacles and discard any cracked shells. Pull away the fibrous “beard” by tugging firmly towards the hinge of the shell. Tap any open mussels sharply on the counter — if they don’t close, discard them. Rinse again in fresh cold water and drain well.
- Peel the potatoes and slice into fine matchsticks using a sharp knife or mandoline. Rinse in cold water, then dry thoroughly with a clean tea towel. Fill a deep pan half full with oil and heat to 160°C. Fry the potatoes in small batches for 3–4 minutes until soft but not coloured. Remove, drain on kitchen paper, then increase the oil to 185°C and fry again until golden and crisp. Drain, season lightly with salt, and keep warm in a low oven.
- Heat a large pan with a splash of oil. Add the shallot, lemongrass, chillies, turmeric, garlic, and ginger. Cook gently for 2–3 minutes until fragrant. Add the lime leaves, XO sauce, and palm sugar, stirring to melt the sugar and coat the aromatics.
- Turn the heat to high. Add the mussels and pour in the stock. Cover tightly and cook for 3–4 minutes, shaking the pan occasionally, until the mussels open. Discard any that remain closed.
- Remove from the heat and stir through the lime juice, Thai basil, and coriander. Spoon the mussels into bowls, pour over the broth, and top with crispy shallots, extra chillies, and herbs. Serve with lime wedges and the warm fries for dipping.
Nutrition Facts
Calories
610Fat
25 gCarbs
55 gProtein
35 gSugar
7 gApproximate values per serving
Ingredients and sourcing tips
Mussels
Buy live mussels with tightly closed shells and a clean sea smell. Tap any open ones — if they close, they’re fine; if not, discard them. Cook the same day for the best flavour and freshness.
XO sauce
A rich, umami-packed condiment from Hong Kong made with dried seafood, ham, and chilli. It adds remarkable depth to shellfish dishes. Some versions contain soy, so check the label if you need to avoid it.
Potatoes
Maris Piper potatoes fry beautifully with a fluffy centre and crisp surface. Cut them finely for even cooking and maximum crunch.
Herbs
Thai basil brings an aromatic, liquorice-like note. Substitute with regular basil and a pinch of aniseed or fennel fronds if unavailable.
Variations and dietary swaps
Soy-free XO alternative
Mix 1 tsp fish sauce, 1 tsp chilli flakes, and 1 tsp soft brown sugar for a quick soy-free replacement.
Milder version
Use one red chilli or remove the seeds for a gentler broth.
Herb alternative
Swap Thai basil for mint or Vietnamese coriander for a slightly different twist.
Kitchen notes
Mussel prep
Clean and debeard mussels just before cooking. Leaving them sitting in water too long can kill them. Use a wide pan so they steam quickly and evenly.
Double-frying fries
The first fry cooks the potatoes through; the second creates a crisp, golden shell. Keep batches small so they don’t steam and lose texture.
Serving timing
Serve immediately — the broth cools quickly and fries lose crispness if left to stand.
Serving suggestions
Serve with kimchi or lightly pickled cucumbers for extra freshness. A cold lager, dry Riesling, or iced jasmine tea pairs beautifully with the spicy, aromatic broth.
