never cook with a wine wouldn't drink

Thai Fusion Steamed Mussels

From the kitchen of Chef Chat Mingkwan, this recipe uses Thai Fusion techniques with ACADÉMIE wines.

To learn more about Chef Chat, check out his review of our wines. Or his website!


2 pounds fresh mussels, rinsed and cleaned with cold water

1-1/2 cups ACADÉMIE Wine Blend #2

3 stalks lemongrass, cut into 2-inch-long pieces and bruised

5 pieces thinly sliced galangal kha, 2x2-inch pieces

5 whole kaffir lime leaves bai ma krood

1 tablespoon chopped garlic (optional)

2 tablespoons sliced shallot, peeled

2 tablespoons fish sauce nam pla, more to taste

1 teaspoon sugar (optional)

3 whole Thai chilies, bruised to lightly crack, more or less to taste (optional)

1/4 cup lime or lemon juice, more to taste

1/4 cup cilantro leaves only

4 sprigs Thai lemon or sweet basil leaves only

salt to taste

Buy the wine for this recipe by clicking here


Just before serving, in a pot or wok with a tight fitted lid over high heat, bring the stock, lemongrass, galangal, kaffir lime, garlic, shallot, fish sauce, and sugar to a boil.

Stir in the mussels and toss well with the stock. Continue steaming with the lid until all mussels are open up, about 2-3 minutes. Do not overcook.

Turn off the heat and stir in the chilies, lime juice, cilantro, and Thai basil. Toss to mix well. Taste and adjust the taste with more seasonings and lime juice.

Transfer to a deep platter and serve immediately.

10 minutes

3-4 servings

Chef Chat Mingkwan