Coconut Curry Mussels
Ingredients
- 2 stalks lemongrass
- 4 tablespoons vegetable oil
- 2 medium red onions, thinly sliced
- 6 cloves garlic, thinly sliced
- 6 tablespoons chopped peeled ginger
- 1/4 cup green curry paste
- 2 15-ounce cans coconut milk
- 4 tablespoons fish sauce
- 6 pounds mussels, scrubbed and debearded
- 4 limes, halved
- 1 cup chopped fresh cilantro
- Crusty bread, for serving (optional)
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