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

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 pound 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