- 4 garlic cloves, coarsely chopped
- 2 Thai chiles, thickly sliced
- One 1 1/2-inch piece of fresh ginger, peeled and coarsely chopped
- 1 cup cilantro leaves
- Finely grated zest of 1 lime
- 1/4 cup extra-virgin olive oil
- Two 13 1/2-ounce cans unsweetened coconut milk
- Juice of 2 limes
- One 11- to 12-ounce bottle lager
- 5 pounds mussels, scrubbed
- 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.
- 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.
- 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.
The recipe can be prepared through Step 1 and refrigerated overnight.
Beer Since this Thai-influenced recipe calls for lager, a Thai lager would be a natural accompaniment.