Thai Mussels in Coconut Sauce

from Paula Croteau*

3 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped fine
1 tablespoon fresh ginger, grated
2-1/2 cups canned coconut milk
2 pounds cleaned live mussels
salt & red pepper flakes
chopped fresh cilantro to garnish

Heat vegetable oil in a large skillet.
Add onion and garlic, saute until golden.
Add ginger and a generous pinch of salt & pepper flakes.
Add coconut milk and bring to a boil.
Add mussels and cook over medium heat, covered for about 5 minutes until the mussels have opened.
Transfer to a large serving dish, sprinkle with cilantro and serve immediately.
Yum!

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Paula Croteau

* Paula Croteau
lives in Southold with her husband, Michael, and their two children. Paula offers regular cooking classes in her own "Farmhouse Kitchen."