Source: dLife

Mussels cooked in a coconut citrus sauce.

Servings

2.0
2 tsp  vegetable oil 0.5
0 1/2 cup  shallots, chopped 1.0
1 tbsp  chili paste 1.0
1 each  medium garlic cloves 0.5
0 1/2 cup  fresh coconut milk 0.25
0 1/4 tsp  lime peel zest 0.25
0 1/4 cup  fresh lime juice 0.25
0 1/4 cup  pickled ginger 0.25
0 1/4 cup  chopped parsley 2.0
2 lb  mussels 0.5
0 1/2 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.