Thai-Style Mussels With Pickled Ginger - cooking recipe

Ingredients

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)

Preparation

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.
Remove from heat; discard any unopened shells. Garnish with parsley sprigs, if desired.
As an appetizer, makes 8 Servings (serving size: about 5 mussels and 2 Tbls. sauce).
Note: Use already cleaned mussels to cut down on preparation time.