Mussels with Lemongrass and Ginger Broth

Ingredients

• 2.5 lb mussels, debearded
• 1 tbsp sesame oil
• 1 lemongrass stalk, finely chopped
• 1 shallot, finely chopped
• 2 garlic cloves, thinly sliced
• 1 tbsp finely chopped fresh ginger
• 1 tbsp finely chopped fresh cilantro stems
• 1 red Thai chile, sliced
• 1.5 cups full-fat unsweetened coconut milk
• 1 tbsp gluten-free tamari
• 1 tbsp lime juice
• 0.5 cup fresh Thai basil leaves

Instructions

1. Rinse mussels in a colander, discarding any with open shells, to remove sand and debris.
2. Heat sesame oil in a large lidded pot over medium. Cook lemongrass, shallot, garlic, ginger, cilantro stems, and chile about 3 min until soft. Add coconut milk and mussels, cover, and cook 6–8 min until shells open. Discard any that remain closed.
3. Spoon mussels into shallow bowls. Stir tamari, lime juice, basil, and reserved cilantro leaves into the broth. Ladle over mussels and serve.

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