As always, mussels in broth remain maybe our favorite weeknight meal, both because of its subdued elegance but also the dishes ability to take on new flavors, depending on your mood. 

Here we have a bright, herbal rendition that is mellowed out by the addition of coconut milk.

Ingredients:

• 2 lb mussels, soaked and debearded
• 2 tablespoons oil 
• ½ a fennel bulb, chopped
• 3 garlic cloves, diced
• 1 shallot, diced
• 2 serrano peppers, diced 
• 1 leek, chopped 
• ¼ cilantro, chopped
• 2 teaspoon lemon grass, grated 
• 2 cups white wine 
• 1 can Coconut milk 
• Salt and pepper to taste 

Instructions:

1. In a dutch oven, heat the oil over medium heat and melt your alliums until their fragrance fills the room (about four minutes). 
2. Sprinkle the lemongrass and cilantro to the pot and stir and cook for another three minutes. 
3. Add the white wine and mussels to the pot and cook until the mussels open and the alcohol is cooked out (about 7-10 minutes). 
4. Season to taste with salt and pepper and drizzle the coconut milk into the pot. 
5. Serve alongside crunchy bread and enjoy.