1 ½ garlic cloves, coarsely chopped
1 Serrano chile, thickly sliced
1/2-inch piece of fresh ginger, peeled and coarsely chopped
1 stalk of a lemongrass
1 small shallot
1 tsp red palm oil or extra virgin olive oil
½ cup unsweetened coconut milk
½ cup of dry white wine
2 pinches Salt
2 pounds mussels, scrubbed and rinsed
1/4 cup cilantro leaves (optional)
In a large frying pan, bring the oil to medium heat. Add garlic, chile, ginger, lemongrass, shallot and salt. Cook for 3 minutes or until the mixture begins to soften.
Stir in the coconut milk and dry white wine. Bring to a boil.
Once to a boil, add the mussels, cover and cook, shaking the pot a few times, until the mussels just begin to open, about 8 minutes.
Spoon the mussels and broth into bowls and serve. Top with cilantro leaves. Enjoy!