- 1 tbsp extra virgin coconut oil 15 mL
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp gingerroot, minced 5 mL
- 1 tsp whole coriander seeds 5 mL
- 1 piece (2 inches/5 cm) cinnamon stick
- 1 stalk lemongrass, coarsely chopped
- ½ tsp sea salt 2 mL
- ½ tsp whole black peppercorns 2 mL
- 1 can (28 oz/796 mL) tomatoes, including juice, chopped
- 2 cups fish or vegetable stock 500 mL
- 3 lbs mussels, cleaned 1.5 kg
- Finely chopped cilantro
- Hot Pepper Sauce, optional
- In a skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, coriander seeds, cinnamon stick, lemongrass, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and fish stock and bring to a boil. Transfer to slow cooker stoneware.
- Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until broth is flavorful. Strain broth through a fine-mesh strainer into a large saucepan, pressing out liquid with a wooden spoon. Discard solids.
- Bring broth to a boil. Add mussels, cover and cook until mussels open. Discard any that do not open. Ladle mussels and broth into bowls, garnish with cilantro and serve. Pass hot pepper sauce, if desired.