Ingredients

2 pounds Penn Cove mussels

2 cans coconut milk

2 Tablespoons chopped cilantro

2 Tablespoons Thai or Vietnamese fish sauce

2 Tablespoons finely chopped fresh ginger

2 Tablespoons ground red Thai pepper

Store mussels in the refrigerator, covered with a damp cloth or ice to keep moist. Do not allow them to stand in water, so drain liquid from the container daily if not prepared immediately.

Preparation: Usually mussels are debearded before purchase; however, if mussels still have their "beards" (byssal threads) attached, wait until an hour before cooking to remove them by giving them a sharp pull toward the pointed tips of the mussels. Lightly rinse mussels under fresh running water before cooking, then set aside. Any open mussels are getting weak; discard any that will not attempt to stay closed after squeezing the shell shut or if they have broken shells or an "off" odor.

Heat coconut milk, fish sauce, ginger, and pepper at medium high until sauce thickens. Add mussels and cook 5 to 6 minutes or until mussels open and meats are not translucent. Stir mussels into sauce, then sprinkle with chopped cilantro and serve with steamed rice.

Serves: 4 to 6 as appetizers or 2 as entrees

• Eagle Aerie B&B
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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