Thai-Style Steamed Mussels
2 garlic cloves
2 Thai red chili peppers, roughly chopped
1 1-inch chunk fresh ginger
1/2 cup cilantro leaves
Zest of 1/2 lime
2 tablespoons extra-virgin olive oil
1 (13.66 fl oz) can unsweetened coconut milk
Juice of 1 lime
2/3 cup dry white wine, or beer
2 pounds fresh mussels, scrubbed and debearded
In a food processor, combine garlic, chili peppers, ginger, cilantro, lime zest, and olive oil. Blend until the mixture turns into a paste. Transfer to a medium bowl and whisk in coconut milk and lime juice. Season with salt to taste and set aside.
In a large pot, bring white wine or beer to a boil over medium-high heat. Add mussels and pour the cooking sauce over. Cover and cook the mussels until all of them are open, about 5-7 minutes. Shake the pot a couple times during cooking.
Remove from heat. Spoon the mussels and broth into serving bowls and serve with crusty bread. Enjoy!