Thai-Style Mussels With Pickled Ginger

• 2 teaspoons vegetable oil
• 1/2 cup minced shallots
• 1 tablespoon chile paste with garlic
• 1 garlic clove, minced
• 1/2 cup light coconut milk
• 1/4 teaspoon lime rind
• 1/4 cup fresh lime juice
• 1/4 cup minced pickled ginger
• 1/4 cup chopped fresh parsley
• 2 pounds mussels, scrubbed and debearded (about 40 mussels)
• Parsley sprigs (optional)

1. Heat the oil in a large Dutch oven over medium-high heat. Add the shallots, chile paste, and garlic; cook 2 minutes or until tender, stirring constantly. Add coconut milk and next 5 ingredients (coconut milk through mussels); bring to a boil. Cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells. Garnish with parsley sprigs, if desired.

vegetable oil, shallots, chile paste, garlic, light coconut milk, lime rind, lime juice, pickled ginger, parsley, mussels, parsley

Taken from www.myrecipes.com/recipe/thai-style-mussels-with-pickled-ginger (may not work)