Kerang Masak Daun Jeruk - stewed mussels with citrus

Ingredients

• 400 ggreen mussels (Perna viridis), or other mussels
• 1Indonesian bay leaf (daun salam)
• 5makrut lime leaves
• 1lemongrass stalk
• 1 cmginger
• 200 mlwater
• 2asam kandis
• 1 tspsalt
• 2 tspsugar
• 1 cmgalangal
• 1 tbspoil
• as neededwater, for cooking the mussels
• 2candlenuts
• 4 cmturmeric
• 3shallots
• 3 clovesgarlic

Instructions

1. 1

   Cook the mussels

   Cook the mussels in some water, then remove them from their shells and set them aside.

2. 2

   Make the spice paste

   Pound or grind the candlenuts, turmeric, shallots and garlic into a paste.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Fry the spice paste with the Indonesian bay leaf, makrut lime leaves, lemongrass, galangal and ginger for 4 minutes.

4. 4

   Add the mussels

   Add the mussels and mix them well with the spice mixture.

5. 5

   Simmer the stew

   Add 200 ml water, the asam kandis, salt and sugar. Cook slowly until the mussels are tender and the flavours are well combined.

What is Kerang Masak Daun Jeruk?

Kerang Masak Daun Jeruk is an Indonesian mussel dish named for daun jeruk, or aromatic citrus leaves. It belongs to a cooking tradition that builds flavour by frying a ground spice paste with fresh aromatics before adding liquid.

This version pairs the mussels with makrut lime leaves, lemongrass and sour asam kandis. Their bright, fragrant notes balance the savoury shellfish and make the cooking broth especially appealing with rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The mussels provide most of the protein, while the sugar contributes a small amount of carbohydrate; oil and candlenuts supply much of the fat. Serve a portion with rice and vegetables to make a more balanced plate.

The aromatics that shape the broth

Citrus leaves: tear or lightly bruise them before frying to release their fragrance, keeping them in the stew as it simmers.

Lemongrass and galangal: these bring warm, fresh notes to the base. Bruise the lemongrass stalk so its aroma can infuse the liquid.

Building the spice paste

Ground paste: pound or grind the candlenuts, turmeric, shallots and garlic until evenly combined. A fairly smooth paste disperses more readily through the oil and broth.

Frying: give the paste the full 4 minutes with the other aromatics, stirring so it cooks evenly and does not catch on the pan.

Getting the mussels ready

Initial cooking: the mussels are cooked in water before being removed from their shells and set aside. Keep this stage separate from the later slow simmer, which brings the prepared mussels together with the spiced broth.

Freshness: use mussels that smell clean and briny, and discard any that are damaged or do not close when tapped before cooking.

Balancing sour and savoury

Asam kandis: this dried fruit adds a distinctive tartness to the stew. Add it with the water, salt and sugar so its flavour can mingle with the spice base as everything simmers.

Seasoning: the sugar rounds out the sour edge rather than making the dish sweet. Taste the broth near the end and adjust only if needed.

Serving the stew

Rice: plain steamed rice is a natural partner, soaking up the citrus-scented broth without competing with the mussels.

Fresh contrast: serve with sliced cucumber or a simple plate of greens for a cool, crisp counterpoint to the warm, aromatic stew.

Recipe notes & tips

• Have the spice paste and aromatics ready before heating the oil, as the frying stage moves quickly.
• Bruise the lemongrass stalk before adding it to help release its aroma.
• Stir the paste while frying so it cooks evenly and does not stick.
• Add the mussels after frying the aromatics, and mix gently to coat them.
• Serve the stew while hot so the citrus fragrance is at its best.

Variations

• Use other mussels: substitute another variety if green mussels are unavailable.
• Increase the citrus: add another makrut lime leaf for a more pronounced citrus aroma.
• Add chilli: include fresh chilli in the ground paste for heat.
• Make it milder: reduce the asam kandis for a less tangy broth.
• Serve with rice: spoon the stew and its broth over steamed rice.

Common mistakes to avoid

• Skipping the paste: grind the candlenuts, turmeric, shallots and garlic together so their flavours blend into the broth.
• Scorching the aromatics: stir the paste and leaves as they fry, and lower the heat if they begin to catch.
• Leaving the lemongrass whole and unbruised: bruise the stalk first so it can release more flavour.
• Adding the mussels too early: fry the paste and aromatics for the stated 4 minutes before mixing in the mussels.
• Boiling aggressively: keep the final cooking gentle so the mussels can become tender as the flavours combine.

How to store

Refrigerate leftovers in a covered container and use within 1–2 days. Reheat gently in a pan until piping hot, adding a splash of water if the broth has reduced.

Frequently asked questions