Serves 4

In this variation of classic steamed mussels, coconut milk seasoned with Thai green curry replaces more traditional wine and cream. If you’ve never used lemongrass stalks, you’re in for an aromatic treat. Start by peeling off and discarding the outer layers and removing the woody top; trim base (save the woody parts for a broth you’ll make and strain another time). What remains should be fairly tender and pliable; chop this section finely. It may seem like a lot of waste, but much of the grass is too tough to chew and the lemon grass stays in the dish. Serve with a large, crusty loaf to savor the richly flavored juices.

2 tablespoons vegetable oil

1 shallot, thinly sliced

5 cloves garlic, finely chopped

1 piece (2 inches) fresh ginger, chopped

2 stalks lemongrass, finely chopped

1 small red chile, thinly sliced

¼ cup Thai green curry paste

4 pounds mussels, rinsed

1 tablespoon Asian fish sauce

1 can (13.5 ounces) coconut milk

Juice of 1 lime

Salt, to taste

1 cup fresh mint leaves, coarsely chopped

1 cup fresh basil leaves, coarsely chopped

1 cup fresh cilantro leaves

3 scallions, thinly sliced

1. In a soup pot over medium-high heat, heat the oil. Add shallot, garlic, ginger, lemongrass, and red chile. Cook, stirring often for 3 minutes.

2. Add curry paste and cook, stirring, 3 minutes more. Add mussels, fish sauce, and coconut milk. Bring to a boil, cover, and lower heat to medium.

3. Cook for 5 minutes or until mussels open, shaking the pot several times. Take care that it does not boil over. Discard any mussels that do not open.

4. Add lime juice and sprinkle with salt. Shake the pot again. Divide mussels and the cooking juices among 4 large bowls. Sprinkle with mint, basil, cilantro, and scallions. Karoline Boehm Goodnick

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com