Photo of Mussels in Thai broth by WW

Mussels in Thai broth

0 - 2
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
If you love mussels, you'll adore this aromatic dish with its flavours of Thailand.


Mussels weighed with Shells

1250 g

Calorie controlled cooking spray

5 spray(s)


3 medium, finely chopped


2 clove(s), finely sliced

Lemon Grass Stems

1 stem, finely chopped

Coriander, fresh

2 tablespoons, chopped

Chilli, Green or Red

1 individual, deseeded and finely sliced

Vegetable stock cube(s)

1 cube(s), vegetable, make up to 300ml (1/2 pint) with hot water


  1. Discard any mussels that are damaged or that remain open when tapped. Rinse them well, scraping off the 'beards'.
  2. Spray a large saucepan with low fat cooking spray. Cook the shallots and garlic gently for 2-3 minutes.
  3. Add the lemon grass to the saucepan with the coriander, chilli and stock. Simmer for 10 minutes without a lid.
  4. Add the mussels to the saucepan and cover with the lid. Steam for 4-5 minutes, shaking the pan from time to time. Discard any mussels that fail to open.
  5. Share the mussels between four bowls, then serve with the liquid poured over.


Look out for lemon grass in the fresh herb section of your supermarket.