Thai-style New Zealand Green Shell Mussels

• 1 tablespoon peanut oil
• 1/2 cup very thinly sliced yellow onions
• 1 tablespoon thinly sliced garlic
• 2 teaspoons minced fresh ginger
• 2 serrano chile peppers, or to taste, seeded and minced
• 1 cup fish or shrimp stock
• 2 tablespoons lime juice
• 2 teaspoons sugar
• 2 1/2 pounds New Zealand Green Shell Mussels, well rinsed in several changes of water, beards removed, any open mussels discarded
• 1 cup unsweetened coconut milk
• Chopped cilantro leaves
• Chopped mint leaves
• French bread, as accompaniment

1. In a large saute pan or saucepan, heat the oil over medium-high heat.
2. Add the onions and cook, stirring, until soft, 2 to 3 minutes.
3. Add the garlic, ginger, and chile peppers, and cook, stirring, until fragrant, 1 minute.
4. Add the stock, lime juice and sugar, and stir well.
5. Add the mussels and bring to a boil.
6. Cover and cook, shaking the pan, until the mussels open, about 2 minutes.
7. Add the coconut milk, cilantro and mint, and stir well to combine.
8. Cook until the coconut milk is warmed through, about 1 minute.
9. Remove from the heat and serve in deep bowls.
10. Serve with French bread.

peanut oil, very, garlic, fresh ginger, serrano chile peppers, fish, lime juice, sugar, new, unsweetened coconut milk, cilantro, mint leaves, bread

Taken from www.foodnetwork.com/recipes/emeril-lagasse/thai-style-new-zealand-green-shell-mussels-recipe.html (may not work)