https://www.cutoutandkeep.net/projects/spicy-coconut-mussels-with-lemongrass • Posted by Elliott S.
Serves 2 2 tablespoons coconut or safflower oil 1 shallot, finely chopped 3 garlic cloves, finely chopped 1 stalk lemon grass, trimmed (outer layers removed) and finely chopped 1 serrano chile, seeded and finely chopped 1 cup unsweetened coconut milk 2 pounds fresh mussels, rinsed well & de-bearded Zest of 1/2 lemon 1 teaspoon lemon juice, or to taste 1/2 teaspoon fish sauce, or to taste 1/2 cup whole cilantro leaves
Serves 2 2 tablespoons coconut or safflower oil 1 shallot, finely chopped 3 garlic cloves, finely chopped 1 stalk lemon grass, trimmed (outer layers removed) and finely chopped 1 serrano chile, seeded and finely chopped 1 cup unsweetened coconut milk 2 pounds fresh mussels, rinsed well & de-bearded Zest of 1/2 lemon 1 teaspoon lemon juice, or to taste 1/2 teaspoon fish sauce, or to taste 1/2 cup whole cilantro leaves
Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemon grass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
Scoop the mussels into a large serving bowl. Pour the remaining sauce on top. Finish with a generous sprinkling of fresh cilantro. Add lemon or lime wedges on the side. Serve with crusty French loaf to help soak up the juices. A good, crisp white wine pairs nicely with this dish.