Southeast Asian Mussel Salad

• 4 pounds mussels, well scrubbed
• 1/4 cup coconut milk
• 2 tablespoons freshly squeezed lime juice
• 2 to 3 tablespoons fish sauce, or to taste
• Zest from one lime
• 1 to 2 fresh Thai chilies, minced
• 1 cup mung bean sprouts
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup fresh cilantro, chopped

1. Put mussels in a large pot with a lid.
2. Pour 1/4 cup water over all, cover, bring to a boil, then reduce heat to maintain a steady bubble (you will hear it and see some steam escaping).
3. Shake pot now and then.
4. Meanwhile, combine coconut milk, lime juice, fish sauce, lime zest and chilies in a large bowl; add bean sprouts, cucumber and red pepper.
5. Mussels will be done in 5 to 10 minutes, or when all or most of the shells have opened.
6. Remove and let cool slightly, reserving cooking liquid.
7. (If there is a great deal, reduce it while you shuck mussels.)
8. When mussels are cool enough to handle, remove them from their shells and add them to bowl with vegetables and dressing.
9. Add cilantro and as much of the reserved cooking liquid as you need to make mixture saucy.
10. Toss well to combine, adjust seasonings and serve, or refrigerate for up to a few hours.

mussels, coconut milk, freshly squeezed lime juice, fish sauce, lime, fresh thai chilies, bean sprouts, cucumber, red bell pepper, fresh cilantro

Taken from cooking.nytimes.com/recipes/1012551 (may not work)