Thai-style Mussels With Pickled Ginger

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 8
• 2 teaspoons vegetable oil
• 1/2 cup minced shallot
• 1 tablespoon chili paste with garlic
• 1 garlic clove, minced
• 1/2 cup light coconut milk
• 1/4 teaspoon lime rind
• 1/4 cup fresh lime juice
• 1/4 cup minced pickled ginger
• 1/4 cup chopped fresh parsley
• 2 lbs mussels, scrubbed and debearded (about 40 mussels)
• parsley sprig (optional)

Recipe

• 1 heat the oil in a large dutch oven over medium-high heat. add the shallots, chile paste and garlic; cook 2 minutes or until tender, stirring constantly. add coconut milk and the next 5 ingredients (lime rind through mussels); bring to a boil. cover and cook 5 minutes or until shells open.
• 2 remove from heat; discard any unopened shells. garnish with parsley sprigs, if desired.
• 3 as an appetizer, makes 8 servings (serving size: about 5 mussels and 2 tbls. sauce).
• 4 note: use already cleaned mussels to cut down on preparation time.