Chrissy Teigens Spicy Mussels with Stella Artois

Ingredients

• 2 Cups water
• 4 Pounds mussels, de-bearded and cleaned
• 1 bunch cilantro stalks, stems and leaves divided; Stems tied with a string and leaves reserved
• 2 stalks lemongrass (tender white inner parts only) cut into 2-inch sections and smashed
• 1 2-inch knob of ginger, peeled and cut into thin slices
• 2 Tablespoons vegetable oil
• 1 Cup shallots, peeled and finely diced
• 2 large celery stalks, cut into thin half moons
• 3 garlic cloves, smashed
• 2 small Thai bird chilies, finely minced
• 15 Ounces canned coconut milk (not light), shaken
• 1 Tablespoon fish sauce, plus more for seasoning
• 1/2 Cup Stella Artois
• Lime wedges and chopped basil for serving

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