Thai-Inspired Coconut Milk Mussels with Ginger, Garlic and Lemongrass | Recipe Cart

Name: Thai-Inspired Coconut Milk Mussels with Ginger, Garlic and Lemongrass | Recipe Cart
Total time: 27 min
Ingredients: 3 tablespoons Sunflower Oil; 1 large Shallot (, peeled and diced); 5 Garlic Cloves (, diced); 1 Serrano Chile (, de-stemmed, seeded and diced); 2 short stalks Lemongrass ((4-5 inches, found in the herb section of most grocery stores)); 3/4 inch (by ½ inch) knob Fresh Ginger, peeled and diced; 1 tablespoon Unsalted Butter; 1 14- ounce can Unsweetened Coconut Milk; 4 pounds Mussels (, rinsed well in cold water; sort out and discard any with broken shells or that are not tightly closed*); To serve: Crusty baguette slices to sop up the broth

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The rule of thumb for planning a meal of mussels is 1 pound per person. That sounds like a lot but the volume is smaller than you'd imagine as well as the musse

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Ingredients

3 tablespoons Sunflower Oil
1 large Shallot (, peeled and diced)
5 Garlic Cloves (, diced)
1 Serrano Chile (, de-stemmed, seeded and diced)
2 short stalks Lemongrass ((4-5 inches, found in the herb section of most grocery stores))
3/4 inch (by ½ inch) knob Fresh Ginger, peeled and diced
1 tablespoon Unsalted Butter
1 14- ounce can Unsweetened Coconut Milk
4 pounds Mussels (, rinsed well in cold water; sort out and discard any with broken shells or that are not tightly closed*)
To serve: Crusty baguette slices to sop up the broth