Thai Green Curry Mussels
Considering these mussels are simmered in a fragrant green curry coconut sauce infused with ginger, lemongrass, and chile, I recommend you slurp the juice right off the shell halves. Sometimes you’ve just got to say, to hell with proper, and hello to green curry made with spicy garden-harvested jalapeños.
SERVES 4 1 (2-inch) piece lemongrass from
the bottom third of the stalk 2 tablespoons coconut oil 1 (1-inch) piece ginger, peeled
and sliced thinly 3 tablespoons green curry paste 2 jalapeño peppers, sliced thin 1 cup chicken broth 1½ cups full-fat coconut milk 2 pounds mussels, scrubbed
and debearded ¼ cup roughly chopped fresh cilantro,