Mussel and Spring Onion Omelette

, from Issue #38. September, 2015
Photography by Aaron McLean.
Mussel and Spring Onion Omelette

Serves: 2


16 mussels
¼ cup coconut milk
2 eggs
1 tablespoon oyster sauce
1 teaspoon fish sauce
2 tablespoons rice flour
2 tablespoons tapioca flour
½ teaspoon baking powder
¼ teaspoon ground turmeric
½ teaspoon salt

To cook
2 tablespoons vegetable oil
½ cup bean sprouts
2 spring onions, thinly sliced
1 long red chilli, seeded and thinly sliced
fresh coriander
oyster sauce


Scrub the mussels and place in a saucepan with a little water. Cover and cook over a high heat until opened. Don’t over-cook as the mussels get cooked again in the omelette. When cool enough to handle, remove from the shells, cut in half and set aside.

Whisk the coconut milk, eggs and the oyster and fish sauces in a large bowl. Whisk in the rice and tapioca flours, baking powder, turmeric and salt to make a smooth batter.

Heat 1 tablespoon of oil in a 22 cm non-stick sauté pan until hot. Pour in half the batter then scatter over half the mussels, bean sprouts and spring onions and cook until softly set. Using a fish slice, flip the omelette over and cook for a few more seconds. Place mussel-side up on a plate and scatter with chilli and coriander and drizzle with a little oyster sauce. Repeat to make a second omelette. 

To serve: Serve one omelette per person or cut into quarters and wrap in a lettuce leaf with fresh herbs and serve with nuoc cham for dipping. Serves 2 as a meal or 4 as a snack