Spicy Coconut Mussels With Lemongrass | Recipe Cart | Recipe Cart

Ingredients

• 2 tablespoons coconut or safflower oil
• 1 shallot, finely chopped
• 3 garlic cloves, finely chopped
• 1 stalk lemongrass, 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
• 2 pounds fresh mussels, rinsed well
• Zest of 1/2 lemon
• 1 teaspoon lemon juice, or to taste
• 1/2 teaspoon Asian fish sauce, or to taste
• 1/2 cup whole cilantro leaves
• 1 or 2 croissants, split in half.