Ingredients 2 Cups Chicken Stock or Water ¼ tsp Sea Salt 3 Lemongrass Stalks, cut into 2-inch pieces and lightly bruised with the flat side of a knife 2 Shallots, sliced 1 Red Serrano Chili or other fresh chili, seeded and cut into matchstick strips 2 lbs Black Mussels, scrubbed cleaned and debearded ½ Cup Chili-Lime Dipping Sauce Method Place the stock, salt, lemongrass and shallots in a medium pot and bring to a boil over moderate heat. Reduce the heat, cover and simmer for 10 to 15 minutes. Add the chili and mussels. Cover and cook until the mussels open, about 2 minutes. Transfer to a preheated large bowl and serve steaming hot, with the dipping sauce on the side. Serves 4  |