Mussels Steamed in Beer and Coconut Milk with Lemongrass
Rinse and scrub mussels thoroughly. Peel and finely chop onion, garlic, carrots and celery root. In a large pot, sauté vegetables in hot oil, stirring, until translucent, 2-3 minutes. Deglaze with beer and bring to a boil. Trim both ends of lemongrass and peel tough outer layer. Cut into quarters lengthwise. Add lemongrass and coconut milk to the pot and simmer about 2 minutes. Season with salt and pepper. Add mussels to the broth, cover and steam until all the shells have opened, about 5 minutes. Discard any mussels that are still closed. Season with lime juice, salt, and pepper.
Divide mussels and broth among deep dishes and serve sprinkled with cilantro leaves.