Coconut Curried Mussels

In a large, deep pot, heat the vegetable oil over medium heat. Saute the onion until translucent. Add the garlic, salt and pepper, curry powder, and lemongrass and saute for another 1-2 minutes. (If the garlic starts to turn brown, pull the pan off the burner and lower the heat immediately.)

Once the mixture is fragrant, add in the tomatoes and coconut milk. Simmer for about 5 minutes so the flavors begin to meld together.

Add the mussels to the pot and cover with the lid. Simmer, covered for about 8-10 minutes or until all the mussels have popped open. Discard the mussels that didn’t open. Sprinkle with chopped cilantro and a light squeeze of lime juice. Serve with rice or bread.

Note: For lemongrass, peel off the tough outer “leaves” on the lemongrass stalk until you get to the tender interior. You’ll have to dig deep and you’ll only get a little bit per stalk, but it’s worth the effort.