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Coconut Lime Mussels

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Coconut Lime MusselsFrance Ruffenach

This tropical twist on the French classic moules marinières serves up briny mussels in a tangy coconut broth enhanced by ginger and lemongrass. You'll find the pretty green stalks of fresh lemongrass in the produce section of many fine supermarkets and specialty-food shops, alongside the brown knobby fresh ginger rhizomes, or roots. Both aromatics need to be peeled before using, and both have dense, stringy flesh that can be difficult to mince. Grating is a good solution for ginger; include the juices that are extruded when you scrape. For lemongrass, peel and use only the tender midsection of the slender, bulblike stalk. Smash it with the flat side of a chef's knife to make mincing easier.
Increase your dining pleasure by sipping, as an accompaniment, any bright, fresh white wine that offers good acidity. Think sparkling wine, unoaked Chardonnay, Pinot Grigio, or Sauvignon Blanc.

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