2 tablespoons olive oil
1/ 3 cup minced shallot
1 tablespoon grated garlic
1 lemongrass, stalk, tender inner white bulb only, smashed
1 (2 inches) knob ginger, peeled and thinly sliced
1 (13.6 ounces) can coconut milk
1 teaspoon kosher salt
4 makrut lime leaves, chiffonade
1 Thai bird chili, sliced
2 pounds mussels, scrubbed and debearded
2 tablespoons lime juice, plus more for garnish
1/ 2 cup cilantro, chopped, plus more for garnish
Chives, chopped for garnish
STEP 1 Heat olive oil in a medium saucepan over medium heat. Add shallots, garlic and sauté until softened, about 2 minutes. Add lemongrass and ginger, and sauté until fragrant, about 2 minutes more. Stir in coconut milk and salt, then bring to a simmer. Add makrut lime leaves, Thai bird chili and mussels, then cover and steam for 5 minutes or until all the mussels have opened up. Discard any mussels that have not opened.
STEP 2 Toss to coat mussels in coconut broth. Remove from heat and stir in lime juice and chopped cilantro. Garnish with additional lime and cilantro as desired, then serve with toasted grilled bread.