Coconut-Lemongrass Mussels

I’m in a coconut milk phase (it has all the deliciousness of dairy, but much more guilt-free) thanks to this dish and thought I’d try my hand at coconut-lemongrass mussels. Steamed mussels are one of my favorite dishes for easy entertaining (see previous recipes here and here), and this unique Asian-inspired version is a great riff on the classic white-wine-and-garlic flavor. It’s quick to make but still full of complex, developed flavors thanks to the fish sauce, lemongrass, and clam juice. Don’t shy away from this recipe for its use of special ingredients, they can be found at most grocery stores and are quite inexpensive.

Coconut-Lemongrass Mussels:

• Heat 1 tbsp. canola oil in a large pot. 
• Add in 1 tbsp. minced garlic,1 tbsp. minced ginger, 2 stalks of lemongrass* and a pinch of red chili flakes and cook until fragrant, about 3 minutes.
• Pour in 3 c. coconut milk, 1 c. clam juice, 1 1/2 tbsp. fish sauce, and 1 pinch of sugar and bring to a boil. Check for seasoning.
• Reduce the heat to medium and add in 3 lbs. of cleaned mussels** and place a lid on the pot.
• Let mussels steam for 3-5 minutes, or until the shells open up.
• Remove any mussels that haven't opened and sprinkle in 1 tbsp. chopped parsley.
• Divide into bowls and serve with crusty bread.

Serves four (main course)
Serves six - eight (first course)
*Cut the lemongrass into 1" long slice and hit with the back of a knife to release its flavoring.
**Let mussels soak in ice cold water to rid them of any grit.