Thai-style mussels in coconut milk with lemongrass

Ingredients:

Mussels

• 2 tablespoons of vegetable oil
• 3 green onions, whites sliced ​​separately from greens
• 1 cm ginger root, peeled and grated
• 2 cloves garlic, crushed
• 1 bunch cilantro, stems chopped, leaves left whole
• Zest and juice of 2 limes
• 1 bird's eye chili, thinly sliced
• 1 stalk lemongrass, sliced ​​crosswise
• 450 g cleaned mussels
• 1 cup light beer
• 1/4 cup coconut milk
• 2 kaffir lime leaves
• 2 teaspoons fish sauce

Toasted bread

• Vegetable oil for frying
• Half a baguette, sliced
• 1 clove garlic, cut in half

Preparation:

1. Mussels:
   
   Heat a large lidded saucepan or mussel pan over medium-high heat with vegetable oil. Add the white part of the green onion, ginger, and garlic. Sauté until softened and fragrant, 5 minutes. Add the cilantro stems, lime zest, lime juice, chili, and lemongrass and sauté for 1 minute, until fragrant.
2. Add the mussels, beer, coconut milk, and lime leaves, then cover and steam until the mussels open, 3-4 minutes. Remove from heat. Add the fish sauce and stir. Discard any unopened mussels. Sprinkle with cilantro leaves.
3. Toasted bread:
   
   Heat a frying pan over medium-high heat with a little vegetable oil. Add the baguette slices and toast on both sides until golden brown, about 2 minutes per side. Remove from the pan and rub with a clove of garlic. Serve the toasts with the mussels.