Mussels In Coconut Broth

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Self Magazine

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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

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