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Jimbaran-Style Grilled Mussels

These Jimbaran-style grilled mussels are topped with a buttery, sweet and savory garlic sauce, then broiled until bubbling and caramelized. Inspired by the grilled seafood of Jimbaran, Bali, they’re easy to make and packed with bold flavor.
5 from 31 votes
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Ingredients

For the Mussels

  • 800 g about 1 3/4 pounds green mussels, cleaned
  • 2 Indonesian bay leaves daun salam
  • 1 lemongrass stalk bruised
  • 1 teaspoon salt
  • Water as needed

For the Sauce

  • 3 tablespoons butter melted
  • 1/2 small onion roughly chopped
  • 2 garlic cloves
  • 3 tablespoons ketchup
  • 1/2 tablespoon brown sugar
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons honey
  • 2 tablespoons oyster sauce

Instructions

  • Place the mussels in a large pot with the Indonesian bay leaves, lemongrass, and salt. Add enough water to cover the bottom of the pot.
  • Cover and cook over medium-high heat until the mussels open, about 5–7 minutes. Discard any mussels that remain closed.
  • Drain the mussels and let them cool slightly. Remove and discard the empty half of each shell, leaving each mussel attached to one half. Arrange the mussels on a baking sheet or oven-safe baking dish.
  • Add the melted butter, onion, garlic, ketchup, brown sugar, lemon juice, honey, and oyster sauce to a blender or food processor. Blend until smooth.
  • Preheat the broiler. Spoon a generous amount of sauce over each mussel.
  • Broil the mussels for 3–5 minutes, or until the sauce is hot, bubbling, and lightly caramelized around the edges. Watch carefully to prevent the sauce from burning.
  • Serve immediately with extra lemon or lime wedges, if desired.

Notes

  • Daun salam is not the same as Western bay leaf. Look for Indonesian bay leaves at an Asian or Indonesian grocery store. If unavailable, I would simply omit them rather than substitute regular bay leaves.
  • You don't need to completely submerge the mussels in water. A small amount of liquid plus the covered pot creates enough steam to open them while keeping their flavor concentrated.
  • Discard any mussels with cracked shells before cooking and any mussels that do not open during cooking.
  • The sauce is intentionally sweet, savory, and rich. For a less sweet version, reduce the honey to 1 tablespoon.
  • For extra heat, blend a small red chile or sambal into the sauce.
  • Broiling gives the sauce the bubbly, slightly charred finish that makes these mussels especially good. Keep an eye on them because the honey and sugar can caramelize quickly.
  • This sauce is also delicious on grilled shrimp, scallops, clams, or fish.