MUSSELS WITH COCONUT & BASIL

By jarren

Ingredients

• 1 tbsp olive oil
• 1 tbsp grated fresh ginger
• 2 cloves garlic, finely chopped
• 1/4 tsp red pepper flakes
• 1 , 14-oz can coconut milk
• 2 tbsp soy sauce
• 1 tbsp fresh lime juice
• 1/2 cup julienne carrot
• 1/2 cup julienne red pepper
• 1/4 cup diagonally sliced green onion
• 1/4 cup slivered fresh basil
• 2 tsp slivered lemon peel
• 1/4 tsp salt
• 4 doze mussels, rinsed and scrubbed
• 1 tbsp chopped fresh cilantro

Preparation

Step 1

Combine oil, ginger, garlic and pepper flakes in a large foil pan. Place pan on grid over medium heat on the BBQ. Cool until mixture is fragrant, about 3 minutes.

Add next 9 ingredients (coconut milk through salt) and bring to a boil. Add mussels, cover tightly with foil and cook for 7 to 10 minutes or until mussels open. Discard any unopened mussels. Ladle mussels and cooking liquid into bowls. Sprinkle with cilantro. Serve with baguette slices for sipping.