Ingredients

The following ingredients have 2 Servings
  • 1 teaspoon coconut oil
  • 2 inch piece ginger (cut into matchsticks)
  • 2 cloves garlic (sliced)
  • 2 stalks lemongrass (sliced)
  • 15 ounce can coconut milk
  • 1 tablespoon fish sauce
  • 2 Thai red chilis
  • juice from 1 lime
  • 2 lb mussels (rinsed and beards removed)

Instruction

  • Heat the coconut oil in a large pot over medium-high heat. Add the ginger, garlic, and lemongrass and cook for 1 minute. Add the coconut milk, fish sauce, chilis, and lime juice and bring the pot to a boil.
  • When the coconut milk is boiling, add the mussels. Cover the pot for 1 minute. After a minute, remove the lid and take out any shells that have opened. Continue to remove the mussels as they open. If any of the mussels are still closed after 6 or 7 minutes, discard them.
  • Pour the sauce over the cooked mussels and serve right away.