Spicy Coconut Mussels With Lemongrass

Name: Spicy Coconut Mussels With Lemongrass
Total time: 20 min
Ingredients: 2 tablespoons coconut or safflower oil; 1 shallot, finely chopped; 3 garlic cloves, finely chopped; 1 stalk lemongrass, trimmed (outer layers removed) and finely chopped; 1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeño), seeded and finely chopped; 1 cup unsweetened coconut milk; 2 pounds fresh mussels, rinsed well; Zest of 1/2 lemon; 1 teaspoon lemon juice, or to taste; 1/2 teaspoon Asian fish sauce, or to taste; 1/2 cup whole cilantro leaves; 1 or 2 croissants, split in half.

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Total: 20 minutes

Servings: 2

Cost: $9.87 /serving

Author : Melissa Clark

cilantro coconut milk mussels

Instructions

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Step 1

Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass 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).

Step 2

As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.

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