Heavenly Thai-Inspired Mussels

• 1 can (14 fluid ounces, or 425 ml) coconut milk
• 1/2 inch (1 1/4 cm) fresh ginger, peeled and minced
• 2 stalks lemongrass, trimmed and chopped into 2-inch (5 cm) pieces
• 1 fresh Thai chile, sliced lengthwise, seeds removed, divided
• Zest of 1 lemon
• 1 tablespoon (15 ml) fish sauce (optional)
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 small shallot, minced
• 2 tablespoons (30 ml) vegetable oil (such as canola)
• 1/4 teaspoon sesame oil
• 1/4 cup (60 ml) dry white wine (such as Sauvignon Blanc)
• 1 pound (455 g) mussels, washed
• 6 stems Thai basil, leaves only, chopped
• Salt

1. In a saucepan, combine coconut milk, ginger, lemongrass, half of the chile, lemon zest, and fish sauce (if using).
2. Bring to a simmer and cook for 10 minutes.
3. Remove from heat, cover, and let infuse for an additional 10 minutes.
4. Strain, pushing down on the strainer to extract as much liquid as possible.
5. Add lemon juice and set aside.
6. Finely mince the remaining half of the chile.
7. In a large skillet over medium-high heat, saute chile, garlic, and shallot in vegetable and sesame oil until tender.
8. Deglaze pan with white wine and cook until reduced by half.
9. Increase the heat to high; add mussels, coconut-lemongrass milk, and basil.
10. Season with salt and shake the pan to distribute the ingredients.
11. Cook, shaking the skillet occasionally, just until the mussels open.
12. Remove from heat and serve immediately.

fluid, fresh ginger, stalks lemongrass, fresh thai chile, lemon, fish sauce, lemon, garlic, shallot, vegetable oil, sesame oil, white wine, basil, salt

Taken from www.cookstr.com/recipes/heavenly-thai-inspired-mussels (may not work)