Thai-Style Mussels with Pickled Ginger
Ingredients
- 2 tsp vegetable oil
- ½ cup shallots minced
- 1 tbsp Chile paste with garlic
- 1 clove garlic minced
- ½ cup light coconut milk
- ½ tsp lime rind
- ¼ cup fresh lime juice
- ¼ cup pickled ginger minced
- ¼ cup fresh parsley chopped
- 2 pounds Mussels
Instructions
- Heat oil in a large Dutch oven over medium-high heat.
- Add shallots, chili paste, and garlic. Cook for 2 minutes or until tender, stirring constantly.
- Add coconut milk, lime rind, lime juice, pickled ginger, parsley, and mussels. Bring to a boil. Cover and cook 5 minutes, or until mussels open.
- Remove from heat and discard any unopened shells.