Grilled Mussels With Cilantro Bath

• 1 teaspoon minced fresh ginger
• 3 large garlic cloves
• 1 tablespoon Champagne vinegar
• 1 teaspoon sugar
• 1 bunch cilantro, ends trimmed, chopped
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 4 pounds mussels, scrubbed
• 4 Fresno or Corno di Toro* chiles
• 6 Persian cucumbers, halved lengthwise
• 5 breakfast or other small radishes, thinly sliced

1. Heat a grill to high (450u0b0 to 550u0b0). In a blender, whirl together ginger, garlic, vinegar, sugar, cilantro, oil, salt, and 1/4 cup water until very smooth. Pour into a large bowl; set aside.
2. Arrange mussels evenly on cooking grates. Grill, covered, until half the mussels start to open, about 2 minutes. Starting with mussels that have opened the widest, quickly transfer them to the large bowl, being careful not to spill juices from inside shells, and contin-uing until remaining mussels open. (Discard any that stay closed.) Cover bowl with foil to keep warm.
3. Grill chiles until slightly charred, turning often, 3 minutes. Slice into very thin rings. Grill cucumbers on cut side just until marks appear, about 3 minutes.
4. Set 2 cucumber halves in each of 6 large, shallow bowls. Spoon mussels and cilantro bath over cucumbers. Sprinkle with radishes and chiles.
5. *Corno di Toro chiles, often called "bull's horn," are long, sweet Italian peppers sometimes sold at farmers' markets.

fresh ginger, garlic, vinegar, sugar, cilantro, extravirgin olive oil, kosher salt, mussels, chiles, cucumbers, radishes

Taken from www.myrecipes.com/recipe/grilled-mussels-cilantro-bath (may not work)