Ginger and Lemongrass Tea-Steamed Mussels

Ginger and Lemongrass Tea-Steamed Mussels

Serves 4

Serve these mussels piping hot, with toasted slices of baguette on the side for sopping up the fragrant broth.

  • 4 cups water
  • 6 single-serve bags Whole Trade™ Republic of Tea Ginger Lemongrass Tea
  • Salt and ground black pepper to taste
  • 1 shallot, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 pounds mussels, debearded, scrubbed and rinsed
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Put water into a large pot, cover and bring to a boil. Drop in tea bags, cover and steep off of the heat 5 minutes; remove and discard tea bags.

Generously season tea with salt and pepper then stir in shallots and oil. Arrange mussels in pot and cook over high heat, shaking pot vigorously every 2 minutes or so, until mussels have opened and are hot throughout, 7 to 8 minutes. (Discard any mussels that don't open.) Ladle mussels and their broth into bowls and serve hot.

Nutritional Info: 
Per Serving:260 calories (110 from fat), 12g total fat, 2g saturated fat, 65mg cholesterol, 800mg sodium, 9g carbohydrate (0g dietary fiber, 0g sugar), 27g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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