Ingredients

1. 4 garlic cloves, coarsely chopped
2. 2 Thai chiles, thickly sliced
3. One 1 1/2-inch piece of fresh ginger, peeled and coarsely chopped
4. 1 cup cilantro leaves
5. Finely grated zest of 1 lime
6. 1/4 cup extra-virgin olive oil
7. Two 13 1/2-ounce cans unsweetened coconut milk
8. Juice of 2 limes
9. Salt
10. One 11- to 12-ounce bottle lager
11. 5 pounds mussels, scrubbed

Directions

1. In a food processor, combine the garlic, chiles, ginger, cilantro, lime zest and olive oil and process to a paste; transfer to a large bowl. Whisk in the coconut milk and lime juice and season with salt.
2. In a large soup pot, bring the lager to a boil over high heat. Boil until reduced to 1/2 cup, about 7 minutes. Add the mussels, cover and cook, shaking the pot a few times, until the mussels just begin to open, about 4 minutes.
3. Uncover the mussels and stir in the coconut milk mixture. Cover and cook, shaking the pot a few times, until all of the mussels open, about 8 minutes. Spoon the mussels and broth into bowls and serve.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated overnight.

Notes

Beer Since this Thai-influenced recipe calls for lager, a Thai lager would be a natural accompaniment. Consider the hoppy Singha lager from Boon Rawd Brewery, which has been making beer in Thailand for 72 years.