Thai-Style Mussels with Pickled Ginger

2 teaspoons oil
1/2 cup minced shallots
1 tablespoon chile paste with garlic
1 garlic clove, minced
1/2 cup light coconut milk
1/4 teaspoon lime rind
1/4 cup fresh lime juice
1/4 cup minced pickled ginger
1/4 cup chopped fresh parsley
2 pounds mussels, scrubbed and debearded (about 40 mussels)
Parsley sprigs (optional)

Heat the oil in a large Dutch oven over medium-high heat. Add the shallots, chile paste, and garlic; cook 2 minutes or until tender, stirring constantly. Add coconut milk and next 5 ingredients (coconut milk through mussels); bring to a boil. Cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells. Garnish with parsley sprigs, if desired.

Ken Haedrich, Cooking Light, May 2001.