Thai-style Mussels With Pickled Ginger Recipe

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• 1 garlic clove, minced
• 1/2 c minced shallots
• 1 tbsp chile paste with garlic
• 1/4 c sliced fresh parsley
• 1/4 c fresh lime juice
• 2 lbs mussels, scrubbed & debearded (about 40 mussels)
• 2 tsps vegetable oil
• 1/4 c minced pickled ginger
• 1/2 c light coconut milk
•  Parsley sprigs (optional)
• 1/4 tsp lime rind

• Step #1 Heat the oil In a large-ish Dutch oven over medium-high heat.
• Step #2 Add the shallots, chile paste, & garlic; cook 2 mins or until tender, stirring constantly.
• Step #3 Add coconut milk & next 5 ingredients (coconut milk through mussels); bring to a boil.
• Step #4 Cover up & cook 5 mins or until shells open.
• Step #5 Remove from heat; discard any unopened shells.
• Step #6 Garnish with parsley sprigs, if desired.
• Enjoy the Thai-Style Mussels with Pickled Ginger recipe

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Main Dish / Shellfish

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