Thai Inspired Mussels with Coconut Milk and Lemongrass
Ingredients
- 2 tablespoons vegetable oil
- 3 scallions, sliced, whites and greens separated
- 1/2-inch piece ginger, peeled and grated
- 2 cloves garlic, minced
- 1 bunch cilantro, stems chopped and leaves left whole
- Zest and juice of 2 limes
- 1 bird’s eye chile, thinly sliced
- 1 stalk lemongrass, sliced on a bias
- 1 pound mussels, cleaned
- 1 cup light beer
- 1/4 cup coconut milk
- 2 makrut lime leaves
- 2 teaspoons fish sauce
- Vegetable oil, for the pan
- 1/2 baguette, sliced
- 1 garlic clove, halved
Instructions
Thai-Inspired Mussels with Coconut Milk and Lemongrass serves 2 original recipe by Food Network.
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