Spicy Mekong Mussels

Ingredients

• 2 pounds Vital Choice Pacific Blue Mussels, thawed and rinsed well
• 2 tablespoons organic canola oil or organic macadamia nut oil
• 1 shallot, finely chopped
• 3 garlic cloves, finely chopped
• Fresh ginger root (half of a thumb-sized piece), sliced thinly (optional)
• Fresh turmeric root (half of a thumb-sized piece), sliced thinly (optional)
• 1 stalk lemongrass or galangal, trimmed, outer layers removed and finely chopped
• 1/2 to 1 small Serrano, ancho or jalapeño chili pepper, seeded and finely chopped
• 1 cup unsweetened coconut milk
• Zest of 1/2 lemon
• 1 teaspoon lemon juice, or to taste
• 1/2 teaspoon Asian fish sauce, or to taste
• 1/2 cup whole cilantro leaves (or basil or Kaffir lime leaves)
• Fresh baguette to slice

Instructions

1. Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemon grass, ginger, turmeric, and chili pepper. Cook over medium heat until soft, about 3 minutes.
2. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook for 3 to 5 minutes (our mussels come par-cooked; discard any that remained closed).
3. Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot.
4. Stir the lemon zest and juice, fish sauce and cilantro (or basil or Kaffir lime) leaves into the pot. Taste and add more fish sauce and/or lemon juice if needed.
5. As the mussels cook, heat the broiler. Toast the baguette slices lightly.
6. Put the mussels and sauce in two wide, shallow bowls. Serve with toasted baguette slices.