Source: dLife

Mussels cooked in a coconut citrus sauce.

Servings

2 tsp vegetable oil
0.5 cup shallots, chopped , minced
1 tbsp chili paste
1 medium garlic cloves , minced
0.5 cup fresh coconut milk , light
0.25 tsp lime peel zest
0.25 cup fresh lime juice
0.25 cup pickled ginger , minced
0.25 cup chopped parsley
2 lb mussels , scrubbed and debearded (about 40 )
0.5 cup chopped parsley

1 Pour oil in a large pot or Dutch oven and heat over medium-high heat. Saute shallots, chile paste, and garlic 2 minutes or until soft. Mix in coconut milk, lime rind and juice, ginger, parsley, and mussels; let mixture boil. Place lid on pot and cook 5 minute or until almost all the shells are open. Take pot off of heat and dispose of any unopened shells. Sprinkle with parsley when ready to serve.

Serve this over rice or rice noodles or serve with thick crusty bread to soak up the juices.