Lemongrass and Ginger Mussels Recipe | Yummly

Lemongrass And Ginger Mussels

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  • 50 grams unsalted butter (/1¾oz)
  • 2 shallots (finely chopped)
  • 2 lemongrass stalks (tough outer leaves discarded, soft core finely chopped)
  • 2 garlic cloves (finely chopped)
  • 10 centimeters fresh root ginger (/4in piece, peeled, finely chopped)
  • 2 red chillies (depending on their heat, finely sliced)
  • 200 milliliters white wine
  • 330 milliliters coconut water
  • 160 milliliters coconut cream (/5½fl oz)
  • 2 kilograms mussels (rinsed, scrubbed, beards removed, discard any mussels that do not close tightly when tapped firmly)
  • 2 tablespoons olive oil
  • 1 loaf sourdough bread (thickly sliced)
  • 2 tablespoons coriander leaves (roughly chopped fresh)
  • salt
  • freshly ground black pepper
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