Steamed Mussels with Coconut Milk, White Wine and Serrano Chile

Directions

In a large frying pan, bring the oil to medium heat. Add garlic, chile, ginger, lemongrass, shallot and salt.  Cook for 3 minutes or until the mixture begins to soften. 

Stir in the coconut milk and dry white wine. Bring to a boil. 

Once to a boil, add the mussels, cover and cook, shaking the pot a few times, until the mussels just begin to open, about 8 minutes. 

Spoon the mussels and broth into bowls and serve. Top with cilantro leaves. Enjoy!