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Mussel Soft Omelette

Prep Time 5 mins
Cook Time 13 mins
Course Main Course, Side Dish
Cuisine Chinese, Thai
Servings 1 person


  • 1 cup Frozen mussels or oyster, or mixed seafood
  • 2 Tbsp Tapioca flour
  • 4 Tbsp Water
  • 1 Tbsp Thai seasoning sauce I use golden mountain brand
  • 1 tsp Soy sauce
  • A pinch of Pepper powder
  • 1 Tbsp Spring onions chopped
  • 1 Tbsp Coriander chopped
  • 3 Tbsp Oil
  • 1 clove Garlic minced
  • 2 eggs
  • 2 cups Beansprouts
  • 2 Tbsp Srirasha sauce
  • 2 Tbsp Thai sweet chilli sauce


  • Make dipping sauce by mixing together sriracha sauce + sweet chilli sauce. Mix well.
  • In a pot, bring 4 cups of water to boil. Blanch mussels until just cooked. Drain. Set aside.
  • In a bowl, add tapioca flour + water + seasoning sauce + soy sauce + pepper + spring onions + coriander. Mix well. Give it a taste if you want, and adjust seasoning.
  • Add drained mussels to the sauce mixture. Mix well.
  • Heat 1 Tbsp oil in a pan on high heat. Add beansprouts. Fast fry until just done. About 30 secs – 1 min. Transfer to serving plate.
  • Heat 2 Tbsp oil in a pan on medium heat. Add garlic. Fry until fragrant.
  • Add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks.
  • While the eggs are still runny, add mussel mixture. Fry quickly until all everything is well mixed. Egg & tapioca mixture should still be soft & gooey.
  • Place on top of beansprouts
  • Serve immediately with dipping sauce.
Keyword Chinese, Mussel, Omelette, Thai