Steamed Mussels With Coconut Milk And Thai Chiles

• 4 garlic cloves, coarsely chopped
• 2 Thai chiles, thickly sliced
• 1 1/2 inches piece fresh ginger, peeled and coarsely chopped
• 1 cup cilantro leaf
• 1 lime, zest of, finely grated
• 1/4 cup extra virgin olive oil
• 2 (13 1/2 ounce) cans unsweetened coconut milk
• 2 limes, juice of
• salt
• 1 (12 ounce) can lager beer
• 5 lbs 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. 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.
4. Note: 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.

garlic, chiles, fresh ginger, cilantro leaf, lime, extra virgin olive oil, unsweetened coconut milk, salt, lager beer, mussels

Taken from www.food.com/recipe/steamed-mussels-with-coconut-milk-and-thai-chiles-221149 (may not work)