Thai-Inspired Coconut Milk Mussels with Ginger, Garlic and Lemongrass

The rule of thumb for planning a meal of mussels is 1 pound per person. That sounds like a lot but the volume is smaller than you'd imagine as well as the mussel is quite small compared to the shell. A large bowl brimming with mussels is probably less in quantity than a small chicken breast. Serving this recipe with a bread for sopping up the broth is a must. It's a delicious broth that should be fully enjoyed as much as the mussels!

• 3 tablespoons Sunflower Oil
• 1 large Shallot , peeled and diced
• 5 Garlic Cloves , diced
• 1 Serrano Chile , de-stemmed, seeded and diced
• 2 short stalks Lemongrass (4-5 inches)
• 3/4 inch (by ½ inch) knob Fresh Ginger, peeled and diced
• 1 tablespoon Unsalted Butter
• 1 14- ounce can Unsweetened Coconut Milk
• 4 pound Mussels , rinsed well in cold water
• To serve: Crusty baguette slices to sop up the broth