Thank you to the NY Times for this recipe. it is divine and one can’t stop slurping the sauce and mopping it up with chunks of baguette!

Serves 2
Takes about 35 minutes

2 tbsp coconut or safflower oil
1 large shallot, finely chopped
3 garlic cloves, finely chopped
1 stalk lemongrass trimmed (outer layers of leaves removed) and finely chopped
1/2-1 small hot chile,(like Scotch Bonnet, Jalapeno, Thai bird or Serrano) seeded and finely chopped
1 cup unsweetened coconut milk
2 lbs fresh mussels, rinsed well
zest of 1/2 lemon
1 tsp lemon juice, or to taste
1/2 tsp Asian fish sauce, or to taste
1/2 cup whole cilantro leaves
lots of fresh baguette

Heat the oil in the bottom of a large pot until hot.
Add the shallot, garlic, lemongrass and chile, cook over a medium heat until soft, about 3 minutes.
Add the coconut milk and the mussels. Cover with a tight fitting lid and cook until the mussels have opened, about 5 to 7 minutes. Discard any mussels that remain closed.
Remove from the heat and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot.
Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed. (The fish sauce provides the salt)

As the mussels are cooking, halve the baguette lengthways and heat the broiler. Place the halved pieces cut side up on a baking sheet. Heat under the broiler until just golden.
Put the mussels in two wide, shallow bowls, ladle the broth over them and serve with the baguette.