Coconut Curry Mussels

Ingredients

• 2 lbs of mussels, cleaned and debearded
• 1 tablespoon of vegetable oil
• 1 yellow onion, chopped
• 1 thai chili, finely chopped
• 3 teaspoons of ginger, minced
• 1 1/2 tablespoons of curry powder
• 1/2 cup of chicken broth
• 1 can of coconut milk
• Pinch of salt
• 1 stalk of lemongrass, chopped into four pieces and smashed
• 3 kaffir lime leaves, optional
• Chopped cilantro
• Lime wedges

Directions

1. Put the raw mussels in a bowl and cover them with cold water so they can release any grit. Leave them for 10 minutes, drain, and repeat the soak. Throw away any mussels that are already open, since those are not alive.
2. Pull away the byssal threads from the mussels, the little beards along the shell, then return the cleaned mussels to a bowl of cold water until you need them.
3. Warm the oil in a pot that will comfortably fit all the mussels over medium high heat. Add the onion and cook, stirring, for a few minutes, until it softens and turns a little translucent.
4. Stir in the chilies, ginger, and curry powder, and cook for a minute, just until the mixture smells fragrant.
5. Pour in the chicken broth and simmer it until it reduces by half. Add the coconut milk, salt, lemongrass, and kaffir lime leaves if you are using them, then bring the mixture to a boil.
6. Drain the mussels and add them to the pot. Lower the heat to medium, cover with a tight fitting lid, and cook for 6-7 minutes, until the shells open.
7. Discard any mussels that remain closed, since they were not alive before cooking. If one is only barely open and you are unsure about it, toss it.
8. Divide the mussels among bowls and ladle the broth over the top. Finish with chopped cilantro and juice from the lime wedges.