Steamed Mussels with Coconut Milk and Thai Chiles

• 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
• Salt
• One 11- to 12-ounce bottle lager
• 5 pounds mussels, scrubbed

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.
2. Whisk in the coconut milk and lime juice and season with salt.
3. In a large soup pot, bring the lager to a boil over high heat.
4. Boil until reduced to 1/2 cup, about 7 minutes.
5. Add the mussels, cover and cook, shaking the pot a few times, until the mussels just begin to open, about 4 minutes.
6. Uncover the mussels and stir in the coconut milk mixture.
7. Cover and cook, shaking the pot a few times, until all of the mussels open, about 8 minutes.
8. Spoon the mussels and broth into bowls and serve.

garlic, chiles, ginger, cilantro, lime, extravirgin olive oil, unsweetened coconut milk, salt, lager, mussels

Taken from www.foodandwine.com/recipes/steamed-mussels-coconut-milk-and-thai-chiles (may not work)