Thai-Style Mussels with Lemongrass

1. 1

   Zest half of a lemon.

2. 2

   Juice the lemon to yield 1 tablespoon of juice.

3. 3

   Set the zest and juice aside.

4. 4

   Remove the outer leaves from the lemongrass until you get to the softer, fleshier, pale yellow part.

5. 5

   Trim 2 inches/5 cm from the base of the stalk, then thinly slice the remaining stalk about two-thirds of the way from the base to the tip, or until the stalk becomes woody and is no longer pale.

6. 6

   Set the sliced lemongrass aside and discard the rest.

7. 7

   In a small saucepan over medium-high heat, combine coconut milk, galangal and birds eye chile and bring to a simmer.

8. 8

   Remove from the heat and add the lemon zest, lemon juice, lemongrass and Kaffir lime leaf.

9. 9

   Set aside for 30 minutes, then strain through a fine mesh strainer.

10. 10

    Add salt and pepper to taste and set aside.

11. 11

    In a large skillet over medium-high heat, heat the oil.

12. 12

    Add the garlic, ginger, scallion and shallot to cook, stirring occasionally until fragrant, about 1 minute.

13. 13

    Stir in the red chile.

14. 14

    Add the mussels and coconut milk mixture and sprinkle half of the basil, salt, and pepper.

15. 15

    Cover and cook until the mussels have opened, 2 to 3 minutes.

16. 16

    Stir the mussels and transfer to plates or a platter.

17. 17

    Sprinkle the remaining basil, garnish with cilantro sprigs, and serve.

* Per serving · 4 servings · Values may vary.