THAI-INSPIRED MUSSELS WITH COCONUT MILK AND LEMONGRASS

Thai-Inspired Mussels with Coconut Milk and Lemongrass image

Provided by Anne Burrell

Time 25m

Yield 2 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
3 scallions, sliced, whites and greens separated
1/2-inch piece ginger, peeled and grated
2 cloves garlic, minced
1 bunch cilantro, stems chopped and leaves left whole
Zest and juice of 2 limes
1 bird's eye chile, thinly sliced
1 stalk lemongrass, sliced on a bias
1 pound mussels, cleaned
1 cup light beer
1/4 cup coconut milk
2 makrut lime leaves
2 teaspoons fish sauce
Vegetable oil, for the pan
1/2 baguette, sliced
1 garlic clove, halved

Steps:

For the mussels: Preheat a large lidded saucepan or moules (mussels) pot with the vegetable oil over medium-high heat. Add the scallion whites, ginger and garlic. Saute until soft and fragrant, 5 minutes. Add the cilantro stems, lime zest, lime juice, chiles and lemongrass and saute for 1 minute until fragrant. Add the mussels, beer, coconut milk and lime leaves, then cover and allow to steam until the mussels open, 3 to 4 minutes. Remove from heat. Add the fish sauce and stir to combine. Discard any mussels that do not open. Garnish with cilantro leaves.
For the toasted bread: Preheat a saute pan over medium-high heat with a little vegetable oil. Add the baguette slices and toast on both sides until golden brown, 2 minutes per side. Remove from the pan and rub with the garlic clove. Serve alongside the mussels.