Wine for women who do extraordinary things, every day.

Spicy Asian Green Lipped Mussels

Embark on a culinary journey with our Spicy Asian Green Lipped Mussels, a celebration of succulent seafood and bold Asian flavours. Picture the sizzle of garlic, the kick of red chilies, and the mussels bathing in a tantalising blend of soy sauce, oyster sauce, and more. This dish is a fusion of diverse influences, and to enhance the experience, we recommend pairing it with a chilled glass of Pinot Gris. The crispness of the wine complements the richness of the mussels, creating a dining experience that’s as visually appealing as it is mouthwateringly delicious. Let’s dive into the kitchen and elevate your seafood repertoire.


  • 900g fresh green-lipped mussels, cleaned and debearded
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, finely grated
  • 1 red chili, thinly sliced (adjust according to spice preference)
  • 60ml soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 120ml chicken broth
  • 30g chopped fresh coriander
  • 2 spring onions, sliced (for garnish)
  • 1 lime, cut into wedges (for serving)


  1. Clean and Prepare Mussels:
    • Scrub the mussels under cold running water to remove any debris or sand.
    • Remove the beards by pulling them firmly towards the hinge of the shell.
    • Discard any mussels with broken or open shells.
  2. Prepare the Sauce:
    • In a bowl, mix together soy sauce, oyster sauce, fish sauce, rice vinegar, and brown sugar. Set aside.
  3. Cooking:
    • Heat the vegetable oil in a large, deep skillet or wok over medium heat.
    • Add minced garlic, grated ginger, and sliced red chili. Sauté for 1-2 minutes until fragrant.
  4. Add Mussels:
    • Increase the heat to medium-high and add the cleaned mussels to the skillet. Stir well to coat the mussels with the aromatic mixture.
  5. Pour in the Sauce:
    • Pour the prepared sauce over the mussels, stirring to combine. Allow the mussels to cook in the sauce for about 2-3 minutes.
  6. Add Chicken Broth:
    • Pour in the chicken broth and cover the skillet with a lid. Allow the mussels to steam for an additional 5-7 minutes or until the mussels open.
  7. Finish and Garnish:
    • Once the mussels have opened, discard any that remain closed.
    • Stir in chopped coriander and garnish with sliced spring onions.
  8. Serve:
    • Transfer the spicy Asian green-lipped mussels to a serving dish.
    • Serve with lime wedges on the side for squeezing over the mussels.

Enjoy your Spicy Asian Green Lipped Mussels as an starter or a main dish, accompanied by crusty bread or over a bed of steamed rice. And drink with a glass of our delicious Pinot Gris!