Coconut Curry Mussels

Read it through once before you start the pan.

1. 1Step 1. Scrub the mussels under cold running water, pull away the beards, and discard any with broken shells or that do not close when tapped.
2. 2Step 2. Melt the coconut oil in a wide, heavy-bottomed pot over medium heat.
3. 3Step 3. Add the garlic, ginger root, lemongrass, and green chili, cooking for 2 minutes until fragrant.
4. 4Step 4. Stir in the curry powder and salt, cooking for 1 minute.
5. 5Step 5. Pour in the coconut milk, bring it to a gentle simmer, and simmer for 3 minutes.
6. 6Step 6. Add the mussels, turn the heat to high, cover tightly with a lid and steam for 5 minutes, shaking the pot once, until most of the shells have opened.
7. 7Step 7. Remove from the heat, lift out the lemongrass, discard any mussels that stay closed, and stir in the lime juice and coriander leaf.