Thai-Style Mussels With Herbs

• 3 tablespoons canola oil
• 4 stalks lemongrass, ends trimmed and stalks smashed
• 1 small yellow onion, sliced into rings
• 2 whole dried arbol chiles* or 1/2 tsp. red chile flakes
• 1 can (14.5 oz.) coconut milk
• 1/2 cup dry white wine
• 1 tablespoon Thai or Vietnamese fish sauce
• 2 large basil sprigs, separated into leaves and stems
• 2 large mint sprigs, separated into leaves and stems
• 2 pounds mussels, scrubbed and debearded*
• 1 lime, cut in wedges

1. Heat a large pot over medium-high heat. Add oil and heat until shimmering. Cook lemongrass and onion, stirring frequently, until onion begins to caramelize and turn golden, about 8 minutes.
2. Stir in chiles, coconut milk, wine, fish sauce, and herb stems. Bring mixture to a simmer.
3. Add mussels and cover pot. Cook until mussels open wide (discard any unopened ones), 4 to 5 minutes.
4. Transfer to a serving bowl. Sprinkle with herb leaves. Serve with lime and rice.
5. *Find arbol chiles in Mexican markets or your grocery store's Latino-foods aisle. If the mussel "beard" (stiff threads protruding from the shell) is still attached, pull it off.

canola oil, stalks lemongrass, yellow onion, arbol chiles, coconut milk, white wine, fish sauce, basil sprigs, mint sprigs, mussels, lime

Taken from www.myrecipes.com/recipe/thai-style-mussels-with-herbs (may not work)