Semur Kerang Hijau - Spiced stewed mussels

Ingredients

• 1000 ggreen mussels (Perna viridis), or other mussels
• 2lemongrass stalks
• 6bilimbi (belimbing wuluh)
• 6kaffir lime leaves
• 10 tbspsweet soy sauce (kecap manis)
• 500 mlcoconut water
• 500 mlwater
• 8red bird’s eye chillies
• ½ tspsalty soy sauce (kecap asin)
• ½ tsppepper
• 1 tspnutmeg
• ½ tsppalm sugar
• 3cloves
• 1 tbspoil
• 4shallots
• 4 clovesgarlic
• 3candlenuts
• 2 tspshrimp paste (trassi)

Instructions

1. 1

   Make the paste

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

2. 2

   Prepare mussels

   Slice the bilimbi lengthways and clean the mussels.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Fry the paste with the lemongrass, kaffir lime leaves, chillies and bilimbi for 4 minutes.

4. 4

   Add the liquids

   Pour in the coconut water and water, then stir well.

5. 5

   Season the broth

   Add both soy sauces, the pepper, nutmeg, palm sugar and cloves. Bring the liquid to the boil.

6. 6

   Simmer the mussels

   Add the mussels and cook gently until done.

What is semur kerang hijau?

Semur kerang hijau is an Indonesian mussel stew. Semur is a style of braising associated with Indonesian cooking, often characterised by sweet soy sauce and aromatic spices.

This version combines the sweetness of kecap manis and coconut water with tart bilimbi, fragrant leaves and warming spices. The mussels cook in the seasoned broth, so the dish is both savoury and lightly sweet.

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 sweet soy sauce and coconut water contribute carbohydrates. Oil and candlenuts supply much of the fat; serve with a moderate portion of rice and plenty of vegetables to round out the meal.

The aromatic base

Ground paste: shallots, garlic, candlenuts and shrimp paste form the savoury foundation. Frying them first helps their flavour spread through the broth.

Whole aromatics: lemongrass, kaffir lime leaves and chillies bring fragrance and heat. Bilimbi adds a sharp, citrus-like tang to balance the sweet soy sauce.

Getting the broth balanced

Sweet soy: kecap manis gives the broth its sweetness and deep colour, while a little salty soy sauce adds savouriness. Stir the liquids and seasonings together before adding the mussels.

Coconut water: it makes up half of the cooking liquid and gives the broth a gentle sweetness. Bilimbi and spices keep that sweetness from dominating.

Cooking mussels gently

Clean mussels carefully before cooking, removing any grit or debris. Discard any that are broken or remain open when tapped.

Once they go into the pan, keep the simmer gentle and watch for the mussels to open. Avoid prolonged cooking, which can make the meat tough; discard any that stay closed after cooking.

Serving the stew

Steamed rice is a natural partner for the sweet-spiced broth and makes the meal more substantial. Spoon some broth over the rice and serve the mussels alongside.

For contrast, add a simple side of greens or fresh vegetables. Their clean, crisp flavour works well with the rich aromatics.

Timing and preparation

The recipe gives a total time of 60 minutes, though the final simmer is described only as lasting until the mussels are done. Have the paste, sliced bilimbi and cleaned mussels ready before you start frying the aromatics.

Mussels cook quickly once added, so keep an eye on the pan rather than relying on a long simmer. Bring the seasoned broth to the boil first, then lower the heat for the mussels.

Recipe notes & tips

• Clean the mussels just before cooking and remove any grit.
• Pound the paste finely so it blends smoothly into the broth.
• Bruise the lemongrass before frying to help release its aroma.
• Taste the broth before adding the mussels and adjust the balance of sweet, salty and sour flavours.
• Cook the mussels only until they open and are done.

Variations

• Adjust the heat: use fewer bird’s eye chillies for a milder broth.
• Use lime: if bilimbi is unavailable, add a little lime juice for a tart note.
• Change the mussels: use another variety of mussels, as the recipe allows.
• Add herbs: finish with chopped fresh coriander for a fresh contrast.
• Serve with rice: offer steamed rice to soak up the spiced broth.

Common mistakes to avoid

• Skipping the cleaning: grit can spoil the broth, so clean the mussels carefully first.
• Burning the paste: fry it over moderate heat and stir so the aromatics do not catch.
• Boiling hard after adding mussels: lower the heat to keep the meat tender.
• Cooking by the clock alone: check that the mussels are done rather than extending the simmer automatically.
• Keeping closed mussels: discard any that remain closed after cooking.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat gently until piping hot, and avoid reheating more than once.

Frequently asked questions