Steamed Mussels With Thai-Style Coconut-Curry Broth Recipe | Recipe Cart | Recipe Cart

Ingredients

• 8 sprigs cilantro, leaves and stems roughly chopped and reserved separately
• 4 medium cloves garlic, thinly sliced
• 2 small shallots, thinly sliced
• 1/2 teaspoon whole coriander seeds
• 1/2 teaspoon dried Thai chilies or red chili flakes
• 1 teaspoon zest plus 1 tablespoon juice from 1 lime (plus additional limes for serving)
• Kosher salt
• 1 (15 ounce) can coconut milk (do not shake before opening)
• 1 tablespoon vegetable or canola oil
• 1 tablespoon Thai green curry paste
• 1 tablespoon brown or palm sugar
• 1 tablespoon fish sauce, plus more to taste
• 2 pounds mussels (see note)
• 1 small Thai or Serrano chili, thinly sliced