- 44 oz unsweetened coconut water
- 2 tablespoons coarsely chopped ginger
- 12 oz fresh lemongrass, chopped into 3-inch pieces and bruised*
- 1 tablespoon grated lemon zest
- 3/5 tablespoon lemon juice
- 1 tablespoon Virgin Coconut oil
- 4 cloves garlic, finely chopped
- 1 small shallot, finely chopped
- 1 teaspoon sriracha (found in grocery stores' Asian section)
- 4 pounds mussels, in shells, cleaned
- 1 cup julienned basil, divided
*Bruising lemongrass helps release its flavor: Lightly smash the stalks with a knife handle or meat mallet.
- Bring coconut water and ginger to a boil in a large pot. Add lemongrass, cook 1 minute and remove from heat. Stir in lemon zest and let broth rest at room temperature 20 minutes. Taste and add lemon juice, 1 tbsp at a time, as needed.
- Heat oil in another large pot over high heat. Cook garlic, shallot and sriracha, stirring, 1 minute. Add mussels, broth and 1/2 cup basil; cover pot. Cook until mussels open, 5 to 7 minutes. (Discard unopened mussels.) Stir in remaining 1/2 cup basil. Divide mussels among 4 bowls; ladle broth over mussels.