Ingredients

• 1 tsp coconut oil
• 2-inch piece ginger, cut into matchsticks
• 2 cloves garlic, sliced
• 2 stalks lemongrass, sliced
• 15 oz can coconut milk
• 1 tbsp fish sauce
• 2 Thai red chilis
• Juice of 1 lime
• 2 lbs mussels, rinsed and beards removed

Method

1. Heat the coconut oil in a large pot over medium-high. Add ginger, garlic, and lemongrass and cook 1 minute. Add coconut milk, fish sauce, chilis, and lime juice. Bring to a boil.
2. Add mussels and cover. After 1 minute, remove the lid and pull out any that have opened. Keep removing as they open. Discard any still closed after 6-7 minutes.
3. Pour the sauce over the cooked mussels. Serve immediately with crusty bread.

Source: The Endless Meal - Coconut Thai Mussels

Aspects to tweak next time

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