3 dozen large mussels, 2 large limes, juiced, 4 Tbsp. olive oil, 1 Tbsp. grated ginger, 5 Tbsp. coconut milk, 1 Tbsp. chopped cilantro, 2 chopped sweet aji chiles.

How To Prepare:

Steam mussels until open and tender, reserving the liquid.

While the mussels are still hot, mix the rest of the ingredients with left extra juice from steaming mussels. Pour sauce over the steaming mussels.

Serve with toasted garlic bread.

3 portions