Mussels In A Yellow Tomato Lemongrass Broth

• Yellow Tomato Lemongrass Mussel Soup
• 2 tablespoons coconut oil
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, halved and thinly sliced
• 3 cloves of garlic, peeled and sliced
• 1 teaspoon grated ginger
• 3 pounds yellow-orange tomatoes, cored and quartered
• 1 quart lemongrass stock (recipe below)
• 12 Thai basil leaves (or 6-8 Italian basil leaves)
• sea salt and freshly ground pepper to taste
• 2 pounds mussels
• Thinly sliced scallion sliced on a bias, for garnish
• Lemongrass Stock
• 4 stalks lemongrass, dry outer leaves removed
• 1 yellow onion or leek, sliced
• 8 thin slices ginger
• 1/2 teaspoon sea salt
• 1 teaspoon coriander seeds
• 6 cups cold water

1. In a large soup pot, heat 2 tablespoons coconut oil and 1 tablespoon of olive oil over medium heat. Add the onion, garlic, and ginger, and cook until the onion is translucent. Stir in the tomatoes and cook for 5 minutes. Pour in the lemongrass stock and add the Thai basil. Season to taste with salt and pepper. Simmer for 10 minutes.
2. Puree in a blender, adding the remaining 2 tablespoons of olive oil until the broth is smooth. Taste and add more salt if needed.
3. Return the soup to the pot. Bring to a simmer, add the mussels, and cover. Cook until the mussels open. (Discard any mussels that do not open.) Ladle into individual bowls, top with sliced scallions, and serve with some grilled or toasted bread. (Rub with garlic, drizzle with peppery olive oil, and a sprinkle with coarse sea salt if you like). This is bound to make you smile. Enjoy.
4. Place the lemongrass on a hard wooden surface and pound gently (with the bottom of a sauce pot or rolling pin) to help release its oils. In a stockpot, combine all the ingredients. Bring to a boil, reduce heat to a simmer, and cook uncovered for about 40 minutes. Pour the stock through a strainer, pressing as much liquid as possible from the vegetables before discarding them.

coconut oil, extravirgin olive oil, onion, garlic, ginger, yelloworange tomatoes, lemongrass stock, basil, salt, mussels, scallion, stock, stalks lemongrass, yellow onion, ginger, salt, coriander seeds, cold water

Taken from food52.com/recipes/19077-mussels-in-a-yellow-tomato-lemongrass-broth (may not work)