Name: Jean Georges's Steamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut Juice Recipe
Yield: 4 people
Ingredients: 1 lb mussels, washed and bearded; 6 stems of Thai basil leaves, use only the leaves; 1 clove garlic, minced; 1 clove shallot, minced; 3 bird's eye chilies, finely chopped; 1 1/2 tablespoons cooking oil; 3 cups Juice of 2 small coconuts; 1/2 inch galangal/ginger, lightly pounded; 1 stalk lemongrass, trimmed, smashed, and chopped; 3 bird's eye chilies, smashed; 1/2 teaspoon grated fresh lemon zest; 1 tablespoon lemon juice; salt to taste