Anolon Academy

Black Mussels with Vietnamese Dressing

By Chef Justin North

I like to make a seaside scene to serve the mussels on by collecting a few shells and sea treasures to add a quirky touch to your presentation. I buy and cook fresh mussels but it is certainly fine, and a lot easier to buy cooked half shell mussels.


  • 1 small knob ginger – finely grated
  • ½ red chilli – finely chopped
  • 1 tablespoon pickled ginger – finely chopped
  • 1 lime, zested
  • 1 teaspoon limejuice
  • 1 teaspoon sesame oil
  • 2 tablespoons peanut oil
  • 1 ½ tablespoons soy sauce
  • A few leaves Vietnamese mint – chopped
  • A few leaves coriander – chopped
  • 3 dozen black mussels
  • 1 cup water


To make the dressing combine together all the ingredients, except the oysters and water, mix well and refrigerate until ready to use.

To cook the mussels, choose a heavy based saucepan that will fit all the mussels, one that has a tight fitting lid. Heat over a high heat until very hot, add the mussels and water and quickly cover with the lid – do this process with care as the mussels will spit and sizzle a little. 

Cook for a couple of minutes swirling the pan occasionally. As the mussels begin to open scoop out and drain in a colander. You can keep all the juices, which is a wonderful base for a seafood stew.

Once all the mussels are opened, drained and cooled enough to handle, remove one piece of the shell so you have a mussel in the half shell. Spoon over the dressing and serve.

Makes 12 portions (36 pieces)