Name: Thai-Style Mussels with Pickled Ginger
Yield: 8 servings (serving size: about 5 mussels and 2 tablespoons sauce)
Ingredients: 2 teaspoons vegetable oil; ½ cup minced shallots; 1 tablespoon chile paste with garlic; 1 garlic clove, minced; ½ cup light coconut milk; ¼ teaspoon lime rind; ¼ cup fresh lime juice; ¼ cup minced pickled ginger; ¼ cup chopped fresh parsley; 2 pounds mussels, scrubbed and debearded (about 40 mussels); Parsley sprigs (optional)

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 next 5 ingredients (coconut milk through mussels); bring to a boil. Cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells. Garnish with parsley sprigs, if desired.

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Thai-Style Mussels with Pickled Ginger

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