Ingredients
- 44 oz unsweetened coconut water
- 2 tablespoons coarsely chopped ginger
- 12 oz fresh lemongrass, chopped into 3-inch pieces and bruised*
- 1 tablespoon grated lemon zest
- 3/5 tablespoon lemon juice
- 1 tablespoon grapeseed (or canola) oil
- 4 cloves garlic, finely chopped
- 1 small shallot, finely chopped
- 1 teaspoon sriracha (found in grocery stores' Asian section)
- 4 pounds mussels, in shells, cleaned
- 1 cup julienned basil, divided
Description
This Dish, From Jean-Georges Vongerichten's Spice Market In New York City, Features Coconut Water, Which Contains No Fat (unlike Coconut Milk).
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