Spicy Mussels With Ginger And Lemongrass

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2 tablespoons canola oil

2 tablespoons finely grated peeled fresh ginger

2 tablespoons minced fresh lemongrass, tender inner white bulb only

1 jalapeƱo, partially seeded and minced

2 1/2 pounds mussels, preferably from New Zealand, scrubbed and debearded

1/4 cup water

1 teaspoon light brown sugar

1 teaspoon Asian fish sauce

1 teaspoon unsalted butter

2 tablespoons minced cilantro

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