Wok-roasted lemongrass mussels with garlic toast from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 189) by Joanne Chang and Karen Akunowicz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on November 19, 2025

    This is very easy to put together although it didn’t rank among my favorites of our mussels recipes. This may have been user error — and fair warning for those cooking in a rush —the lemongrass mixture is wetter than I realized, and when I tossed it into the wok, the oil splashed up my arm. The mixture probably got more burnt than toasted while I tended to myself. So I may try this one again.

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