1 teaspoon coconut oil
2 inches of ginger (cut into strips)
2 garlic cloves (sliced)
2 stalks lemongrass (sliced)
1 (15-ounce) can coconut milk
1 tablespoon fish sauce
2 Thai red chilies
Juice of 1 lime
2 lb mussels (washed and beards removed)

1. Heat the coconut oil in a large pot over medium-high heat. Add the ginger, garlic, and lemongrass, and cook for 1 minute. Add the coconut milk, fish sauce, chilies, and lime juice, and bring the pot to a boil.

2. Once the coconut milk is boiling, add the mussels. Cover the pot for 1 minute. After 1 minute, remove the lid and remove the shells that have opened. Continue removing the mussels as they open. If any mussels remain closed after 6 or 7 minutes, discard them.

3. Pour the sauce over the cooked mussels and serve immediately.