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.
Jump to:
- 🦪 Ingredients
- 🔪 Instructions
- 💭 Substitutions
- 📚 Variations
- 🍚 Serving size and storage
- Top tip
- 📋 Recipe
- 🦺 Food safety
- 🔗 Related
- Try other appetizers
🦪 Ingredients
You will need:
- finely chopped scallions
- minced garlic
- salt
- a neutral oil, like canola or avocado oil
- mussels, half shelled and cleaned
- roasted peanuts, crushed
- fried shallots
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See recipe card for quantities.
🔪 Instructions
Hint: Don’t overcook the mussels — they’ll get rubbery.
💭 Substitutions
- 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.
📚 Variations
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.
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This recipe comfortably feeds two people as a main course. It will serve 4-6 as an appetizer.
📋 Recipe
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
See more guidelines at USDA.gov.
🔗 Related
Loved this recipe? Try these:
Try other appetizers
Looking for more appetizers for a party? Try these:
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Nguồn: https://bida.edu.vn
Danh mục: Sức khỏe