2 pounds of Mussels
2 tbs. of Vietnamese or Thai Fish Sauce
2 Cans of coconut milk
2 tbs. finely chopped fresh ginger
2 tbs. chopped cilantro
2 tsp. of ground red Thai pepper
Usually the mussels will be de-bearded
when purchased, however, if the mussels still have their "beards" (byssal
threads), wait until within an hour of cooking to remove the mussel beards by
giving them a sharp pull toward the pointed tips of the mussels. Lightly rinse
the mussels under fresh, running water before cooking, then set aside. If any
mussels are gaping open, they are getting weak, discard any that will not
attempt to stay closed after squeezing their shell shut or if they have broken
shells or an "off' odor.
Sauté coconut milk, fish sauce, ginger, pepper on medium high until sauce thickens. Add mussels and cook 5-6 minutes or until mussels open and meats are not translucent. Stir mussels into sauce then Sprinkle with chopped cilantro and serve with steamed rice or crusty bread.
This recipe is from How To Cook Fish - http://www.howtocookfish.info