I had these mussels at a Vietnamese street BBQ stall and had a look how they make it.

Also they shared the secret of the sauce – as far as we could communicate. 

  1. Clean mussels under fresh water
  2. Combine oyster sauce, water, sugar, salt & corn starch. Stir it all.
  3. Quickly saut spring onions and lemon grass for about 30 seconds in semi hot oil
  4. Add sauce into pan with garlic & ginger. Let it simmer until little thickened
  5. Put mussels with joint on BBQ grill over high heat until they open
  6. Add a tsp of mix onto the mussels and let it cook for 2 minutes
  7. At the end add some crushed cashew nuts
  • 1 kg mussels
  • 3 tbsp butter melted
  • 3 tbsp vegetable oil
  • 1 cup spring onion chopped
  • 3 tbsp oyster sauce
  • 1/2 cup water
  • 1 tbsp sugar
  • 2 tsp fish sauce
  • 1 tsp corn starch
  • 1 tsp chili sauce
  • 1 tbsp chopped ginger & lemongrass 
  • 1 tsp minced garlic
  • 4 tbsp crush peanuts

Serves 4 person

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