Coconut, Ginger, and Cilantro Mussels
- 6 pounds mussels
- 2 tablespoons coconut oil
- 2 leeks, white and light green parts, finely chopped
- 2 inches piece of fresh ginger, peeled and minced
- 5 cloves garlic, minced
- Sea salt
- 3 cups coconut milk
- 1 cup vegetable broth
- 2 tablespoons lemon juice
- 1 cup white wine
- Black pepper
- 1 cup basil, finely chopped, plus more for garnish
- 1 cup cilantro, finely chopped, plus more for garnish
- Scrub the mussels with a vegetable brush under cool running water. Pull off any stringy beards and discard any mussels that have a broken shell or that are open and will not close when tapped.
- Place a large pot over medium heat and melt the coconut oil. Add the leeks, ginger, garlic, and a pinch of salt. Cook, stirring often, until the leeks are very soft, about 5 minutes. Stir in the coconut milk, broth, juice, and wine and bring to a boil. Add 1 tablespoon of salt and season with black pepper to taste.
- Add the mussels to the pot and bring to a boil. Cover and cook over medium-high heat, stirring occasionally, until the mussels open, about 8 to 10 minutes (throw away any that don't open). Stir in the chopped cilantro and basil and transfer to a serving platter. Garnish with the extra basil and cilantro and serve immediately.