Spicy Coconut Mussels with Lemon Grass

• 2 tablespoons coconut or safflower oil
• 1 shallot, finely chopped
• 3 garlic cloves, finely chopped
• 1 stalk lemon grass, trimmed (outer layers removed) and finely chopped
• 1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeno), seeded and finely chopped
• 1 cup unsweetened coconut milk
• 2 pounds fresh mussels, rinsed well
• Zest of 1/2 lemon
• 1 teaspoon lemon juice, or to taste
• 1/2 teaspoon Asian fish sauce, or to taste
• 1/2 cup whole cilantro leaves
• 1 or 2 croissants, split in half.

1. Heat the oil in the bottom of a large pot until hot.
2. Add the shallot, garlic, lemon grass and chile.
3. Cook over medium heat until soft, about 3 minutes.
4. Add the coconut milk and mussels.
5. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed).
6. Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot.
7. Stir the lemon zest and juice, fish sauce and cilantro into the pot.
8. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
9. As the mussels cook, heat the broiler.
10. Place the croissants, cut side up, on a small baking sheet.
11. Run under the broiler until just golden.
12. Put the mussels in two wide, shallow bowls.
13. Ladle the broth over them and serve with the croissants.

coconut, shallot, garlic, lemon grass, hot chile, unsweetened coconut milk, fresh mussels, lemon, lemon juice, fish sauce, cilantro, croissants

Taken from cooking.nytimes.com/recipes/12406 (may not work)