Thai Coconut Curry Mussels | Edible Bozeman

Ingredients

• 2 pounds Prince Edward Island mussels, cleaned and debearded if your fishmonger hasn’t done it for you
• 1 tablespoon coconut oil
• 2-inch piece fresh ginger, peeled and sliced into thin matchsticks
• 2 stalks lemongrass, crushed with the heel of a knife
• 1½ tablespoons Thai green curry paste (Thai Kitchen)
• 1 hot chile pepper, halved or thinly sliced (Thai red, habanero, or any variety you like; alternatively, substitute with ½ teaspoon dried chili flakes)
• 1 garlic clove, crushed
• ½ cup coconut water
• 1 (15-ounce) can coconut milk (full-fat is best)
• 1 lime, ½ juiced and ½ cut into wedges for serving
• 1 tablespoon fish sauce
• 4 Kaffir lime leaves
• Handful of Thai basil leaves, torn