Thai Style Mussels

(Serves 4)

INGREDIENTS
2 pounds mussels**
2 cans coconut milk
2 tablespoons Vietnamese or Thai fish sauce
2 tablespoons finely chopped fresh ginger
2 teaspoons ground red Thai pepper
2 tablespoons chopped cilantro

**Storage: Store the live mussels in your refrigerator and cover with ice or a damp cloth to keep moist. They should not stand in water, so drain liquid from the container daily.

METHOD OF PREPARATION
1. Usually the mussels will be de-bearded when purchased however, if the mussels still have their ‘beards’ wait until within an hour of cooking to remove the mussel beards by giving them a sharp pull toward the pointed tips of the mussels. Lightly rinse the mussels under fresh running water before cooking, then set aside.
2. If any mussels are gaping open, they are getting weak; discard any that will not attempt to stay closed after squeezing their shell shut, have a broken shell, or an ‘off’ order.
3. In a saucepan, simmer coconut milk, fish sauce, ginger, and pepper over medium heat until sauce thickens.
4. Add mussels and cook 5-6 minutes or until mussels open and meats are not translucent.
5. Stir mussels into sauce then sprinkle with chopped cilantro and serve with steamed rice or crusty bread.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. “Mussel Recipes,” aired during the week of March 3, 2008.