These grilled scallion oil mussels, or chem chép nướng mỡ hành are the epitome of simple yet impressive. There aren't many ingredients, but the whole dish shines — especially if you get a high-quality mussel. Pair these with a cold beer and you're set!
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These are one of my go-to appetizers when I'm hosting. They get a little tricky to bring to a party (though it's possible). I also love making Vietnamese Shrimp Toast (Bánh Mì Nướng Tôm) or Vietnamese Fish Sauce Glazed Chicken Wings (Cánh Gà Chiên Nước Mắm) for apps.
You will need:
- finely chopped scallions
- minced garlic
- a neutral oil, like canola or avocado oil
- mussels, half shelled and cleaned
- roasted peanuts, crushed
- fried shallots
See recipe card for quantities.
Heat the oil in a pan on medium heat. Add minced garlic, stirring frequently so it doesn't burn.
Once the garlic is fragrant, add the scallions and cook until they're just wilted but still bright green. Salt the scallion oil to taste.
Heat your grill on high and grill your mussels for 3-5 minutes.
Take your mussels off the grill and top each one with a spoonful of scallion oil.
Sprinkle each mussel with roasted peanuts and fried scallions
Hint: Don't overcook the mussels — they'll get rubbery.
- Mussels: This recipe would taste delicious with any type of shellfish. Try oysters, clams, or even scallops in their shell.
- Peanuts: If you have a nut allergy, you can omit the peanuts or try roasted sunflower seeds or crushed roasted chickpeas.
You can try a variety of add-ins to change up the flavor of the mussels
- Spicy: Add your favorite hot sauce or a dollop of my Vietnamese Chile Lemongrass Sate Sauce (Tương Ớt Sa Tế)
- Sweet and sour: Reduce some of my Vietnamese Fish Sauce Dipping Sauce (Nước Mắm Pha) into a sticky sauce and drizzle over the mussels for an extra umami kick
Let me know what you like to add on your scallion oil mussels!
🍚 Serving size and storage
Eat Chem Chép Nướng Mỡ Hành right off the grill for the best taste and texture. I find mussels hard to reheat and wouldn't recommend storing them.
This recipe comfortably feeds two people as a main course. It will serve 4-6 as an appetizer.
I like to use frozen, New Zealand mussels on the half shell for this recipe. They're nice and big, and they come clean, making prep even easier.
Vietnamese Grilled Scallion Oil Mussels (Chem Chép Nướng Mỡ Hành)
- ⅓ cup cooking oil
- 4 cloves garlic minced
- salt to taste
- 2 bunches scallions finely chopped
- 2 lb mussels half shelled and cleaned
- ¼ cup roasted peanuts crushed
- ¼ cup fried shallots
- Heat the oil in a pan on medium heat. Add minced garlic, stirring frequently so it doesn't burn.
- Once the garlic is fragrant, add the scallions and cook until they're just wilted but still bright green — about 1-2 minutes. Salt the scallion oil to taste
- Heat your grill on high and grill your mussels for 3-5 minutes.
- Take your mussels off the grill and top each one with a spoonful of scallion oil.
- Sprinkle each mussel with roasted peanuts and fried scallions.
Note: Nutrition facts are estimated based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
🦺 Food safety
- Cook to a minimum temperature of 145 °F (62 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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