INGREDIENTS

• 1 tablespoon peanut oil
• 1 teaspoon sesame oil
• 1 shallot, thinly sliced
• 2 cloves garlic, finely chopped
• 2 teaspoons freshly grated ginger
• 1 to 2 red Thai chilies, thinly sliced
• 1 (13.5-ounce) can unsweetened coconut milk
• 1 (12-ounce) bottle lager beer
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 pounds mussels, scrubbed
• 3 tablespoons fresh lime juice
• ¼ cup roughly chopped fresh cilantro

HOW TO MAKE IT

1. Place a 5.5-quart STAUB Dutch oven on the STAUB Multicooker and choose the Browning setting. Set the browning time to 10 minutes and cover to preheat.
2. When done preheating, add the oils and the shallot. Cook, stirring, for 1 to 2 minutes until softened. Add the garlic, ginger, and chilies and cook stirring for 1 more minute. Add the coconut milk, beer, fish sauce, and sugar and bring to a simmer.
3. Choose the Steam setting and set the time for 10 minutes. While preheating, the broth will simmer and flavors will meld. When done preheating, add the mussels, stir to coat, and cover. Steam for about 5 minutes, until the mussels have opened. Remove from the heat, discard any mussels that haven’t opened and add the lime juice and cilantro. Serve immediately with steamed bowls of rice or crusty bread.