1 cup canned coconut milk
1/4 cup chopped cilantro
1 tsp lemongrass powder or 1 tbl minced fresh galangal
1 tsp garlic powder
1 tsp ground black pepper
Pinch red pepper flakes
1/2 tsp salt
1 tbl olive oil
1 tbl minced garlic
2 dozen live mussels, cleaned
1/4 cup lime juice
In blender, blend the coconut milk, cilantro, lemongrass, galangal,
garlic powder, pepper, red pepper flakes, and salt. For the best
flavor, cover and refrigerate at least 2 hours, or up to 4 days.
Heat a large skillet to near smoking and add the oil and garlic.
Add the mussels, stir quickly, and when they are all open, add the
lime juice and coconut mixture. Cover and steam until the broth
is heated through, 1-2 minutes. Serve in deep bowls.