Mussels in Coconut Milk

For the garlic bread:

• 1/2 cup unsalted butter, softened to room temperature
• 1 fat clove garlic, minced
• 1-2 Thai chilies (depending on heat preference)
• 1 stalk lemongrass, chopped
• 3 Thai basil leaves, chopped (use extra for garnishing the mussels)
• 1 sourdough baguette, sliced

For the mussels:

• 2 tsps coconut oil
• 1 stalk lemongrass, chopped fine
• 1 fat clove garlic, minced
• 2-3 Thai chilies (depending on heat preference)
• 2" piece fresh ginger, chopped
• 1 can full fat coconut milk
• 1 tbsp fish sauce
• 2 tbsps lime juice, plus zest from one lime
• 3 lbs mussels, rinsed and beards removed

For the garlic bread:

1. In a bowl combine the softened butter with the garlic, chilies, lemongrass and basil. Season with a pinch of salt if using unsalted butter and mix well to combine.
2. Spread the butter mixture on the baguette slices and place on a baking sheet.
3. Preheat the oven to 425℉.
4. As the mussels are cooking, place the bread in the oven and bake until toasted and fragrant, about seven to eight minutes. Broil for one minute for crispier bread if needed.

For the mussels:

1. Heat a large dutch oven over medium heat and melt the coconut oil. Add the lemongrass, garlic, chilies and ginger and sauté for about two minutes, stirring often.
2. Pour in the coconut milk, fish sauce, lime juice and zest. Bring to a low boil over medium-high heat.
3. Add the mussels and cover with a lid for about four to five minutes. Remove the lid and stir. As the mussels open, remove them with a slotted spoon and place in a large bowl. The total time will take between five and eight minutes.
4. Discard any mussels that don't open after seven to eight minutes.
5. Divide mussels into serving bowls and add the coconut milk broth to each bowl.
6. Garnish with Thai garlic bread, extra lime wedges and Thai basil. Enjoy!