Coconut-Curry Mussels

• 2 stalks lemongrass
• 4 tablespoons vegetable oil
• 2 medium red onions, thinly sliced
• 6 cloves garlic, thinly sliced
• 6 tablespoons chopped peeled ginger
• 1/4 cup green curry paste
• 2 15 -ounce cans coconut milk
• 4 tablespoons fish sauce
• 6 pounds mussels, scrubbed and debearded
• 4 limes, halved
• 1 cup chopped fresh cilantro
• Crusty bread, for serving (optional)

1. Trim the lemongrass, leaving 6 inches at the root end; discard the tops.
2. Smash the stalks with the flat side of a knife and cut into 1-inch pieces.
3. Heat 2 tablespoons vegetable oil in each of 2 large pots over medium-high heat.
4. Add 1 sliced onion to each and cook, stirring, until soft, about 5 minutes.
5. Add half each of the garlic, lemongrass, ginger and curry paste to each pot and cook, stirring, until golden, about 2 minutes.
6. Add 1 can coconut milk, 2 tablespoons fish sauce and 1/4 cup water to each pot and bring to a simmer.
7. Divide the mussels between the pots; cover and cook, stirring occasionally, until the mussels open, about 8 minutes.
8. (Discard any that do not open.)
9. Add the juice of 2 limes to each pot, then add the lime halves.
10. Stir 1/2 cup cilantro into each.
11. Serve with bread, if desired.
12. Photograph by Anna Williams

stalks lemongrass, vegetable oil, red onions, garlic, peeled ginger, green curry, coconut milk, fish sauce, mussels, fresh cilantro, crusty bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/coconut-curry-mussels-recipe.html (may not work)