Lemongrass Coconut Steamed Mussels

Ingredients

• 1 cup canned coconut milk
• ¼ cup fish sauce
• ¼ cup fresh lime juice
• 8 ounces bottled clam juice
• 4 tablespoons brown sugar
• 4 tablespoons coconut oil
• 1 lemongrass stem (finely chopped or grated (pale part only with outer layer removed))
• 4 tablespoons grated fresh ginger
• 1 shallot (finely chopped)
• 4 garlic cloves (crushed or finely minced)
• ½ cup dry white wine
• 4 tablespoons fresh Thai basil (cut into slivers)
• ¼ cup vegetable broth (or additional wine)
• 3 pounds Mediterranean or Penn Cove mussels (scrubbed and de-bearded)
• Lime wedges ( for garnish)

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