Mussels with Coconut Milk, Lemongrass, Chiles and Cilantro

I was inspired to try to recreate the delicious mussels from The Vanderbuilt. I made a couple changes but they come pretty darn close and satisfied the craving. I found beautiful New Zealand Mussels at my local fish store, but this would work just as well with the black mussels.


Mussels with Coconut Milk, Lemongrass, Chiles and Cilantro
Serves 2 as an entree, 4 as an appetizer
1.5 pounds of mussels (I used New Zealand Green), well scrubbed and debearded
1 cup of coconut milk
2 cups of Vegetable or Shrimp Stock
1/2 cup dry white wine
2 tablespoons butter
1 shallot, minced
2 tablespoons red chili flakes
2 tablespoons fresh grated ginger
1 stalk of fresh lemongrass (or 2 tablespoons dried)
2 whole cloves of garlic, crushed
1 teaspoon lime zest
1/4 cup chopped fresh basil
1 cup washed cilantro leaves
2 tsp sea salt
Lime wedges

1. In a large soup pot, heat the butter over medium heat. Add the shallot, garlic, chilis, ginger, lemongrass, and lime zest and saute for 2 to 3 minutes. Add the wine, increase heat to high and bring to a boil. Reduce heat to a simmer and cook until the liquid is nearly evaporated.
2. Add the stock, basil and coconut milk and simmer for 5 to 6 minutes.
3. Put the mussels in a steamer bastke and set baske in the soup pot. Cover and steam until the mussels open, 5 to 7 minutes. Discard any mussles that do not open.Using a slotted spoon, transfer the mussels to a bowl. Cook the liqid for 3 to 4 minutes to reduce it.
4. To serve, divide mussels and broth among warmed soup bowls and garnish with cilantro. Serve with crusty French bread.