Coconut Lemongrass Mussels

Ingredients

• 1 pack PanaPesca Mussels in Shell
• 1 tbsp coconut oil or olive oil
• 1 clove garlic, chopped
• 1 shallot, chopped
• 1 stalk lemongrass, trimmed and chopped
• 1/2 cup coconut milk
• 1/2 tsp lemon juice
• 1/4 cup cilantro leaves
• 1/2 tsp fish sauce (optional), salt can also be used in its place
• For a spicier broth, add 1/2 small hot chile, seeded and chopped

Procedure

1. In a large pot, heat the oil over medium heat. Add the shallot, garlic, lemongrass and the chile (optional). Cook until soft, about 3 minutes.
2. Add the coconut milk and frozen Mussels. Cover and cook until the mussels have opened, about 5 to 7 minutes.
3. Remove from heat and transfer the mussels to a large bowl, leaving the broth in the pot.
4. Stir in lemon juice, cilantro and fish sauce (optional). Use salt in place of fish sauce.
5. Pour the broth over the mussels and serve with your choice of dipping bread.