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Ingredients

• 1/4 cup  vegetable oil
• 2 tablespoons  grated fresh ginger
• 2   yellow onions, chopped
• 1/4 teaspoon  salt
• 1 tablespoon  ground coriander
• 1 teaspoon  ground turmeric
• 1/4 teaspoon  cayenne
• 2/3 cup  homemade or low-salt canned chicken or fish stock
• 1/2 cup  coconut milk
• 2 to 3 tablespoons  fresh lemon juice
• 2 pounds  mussels, scrubbed and debearded, or 4 dozen clams, scrubbed (discard any gaping shellfish that don't close at least partially when you tap them)
• 1/4 cup  chopped cilantro

Description

Mussels, Which Are Slightly Sweeter Than Clams, Benefit From A Little Extra Acid, So Use The Larger Amount Of Lemon Juice When Cooking Mussels In This Recipe.

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