Spicy Mussels with Lemongrass and Coconut

- LW

Adapted from New York Times.

This has quickly become my favorite way to prepare mussels. Serve with lots of crusty bread to sop up the sauce.

Mussels can be stored in a bowl in the fridge for several hours before cooking.

Ingredients
2 tablespoons canola oil

1 shallot, finely chopped

3 garlic cloves, finely chopped

1 stalk lemon grass, 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 (make sure to shake the can or whisk the milk to dissolve any lumps)

2 pounds fresh mussels, rinsed well

Zest of 1/2 lemon

<p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span style="font-size:12.0pt;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"">1 teaspoon lemon juice, or to taste

<p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span style="font-size:12.0pt;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"">1/2 teaspoon fish sauce, or to taste

<p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal"><span style="font-size:12.0pt;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"">1/2 cup cilantro leaves

Directions
Rinse the mussels under cold running water and scrub any debris off the shells. Discard any mussels that are cracked or that will not close when gently tapped.

<span style="font-size:12.0pt; line-height:107%;font-family:"Times New Roman","serif";mso-fareast-font-family: "Times New Roman";mso-ansi-language:EN-US;mso-fareast-language:EN-US; mso-bidi-language:AR-SA">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 two wide, shallow bowls, leaving the liquid in the pot. Stir the lemon zest and juice, and fish sauce into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).

<span style="font-size:12.0pt; line-height:107%;font-family:"Times New Roman","serif";mso-fareast-font-family: "Times New Roman";mso-ansi-language:EN-US;mso-fareast-language:EN-US; mso-bidi-language:AR-SA"> Ladle the broth over the mussels and sprinkle with cilantro.