Thai-Style Mussels with Pickled Ginger |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve as an appetizer with an Asian meal, or double the serving size and spoon over hot cooked rice or rice noodles for four entrées. Ingredients:
2 teaspoons vegetable oil |
1/2 cup minced shallots |
1 tablespoon chile 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 pounds mussels, scrubbed and debearded (about 40 mussels) |
parsley sprigs (optional) |
Directions:
1. 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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