Thai-Style Penn Cove Mussels

from Penn Cove Shellfish

adapted by Dick Lonergan

serves 4 as a main course (or 8 generously as a starter)

2 1/2 pounds Penn Cove mussels

1 15-ounce can coconut milk 

1 tablespoon Vietnamese or Thai Fish Sauce 

2 tablespoons finely chopped fresh ginger

1 1/2 tablespoons ground red Thai pepper 

2 tablespoons chopped cilantro 

Usually the mussels will be de-bearded when purchased, however, if the mussels still have their "beards" (byssal threads), remove them 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. If any mussels are gaping open, they are getting weak. Discard any that will not attempt to stay closed after squeezing their shell shut or if they have broken shells or an "off" odor.

In a Dutch oven, cook coconut milk, fish sauce, ginger and pepper on medium high until sauce thickens. Add mussels and cook 5 to 6 minutes, or until mussels open and meats are not translucent. Stir mussels, then sprinkle with chopped cilantro and serve with crusty bread and a nice green salad.

Penn Cove mussels are famous for their sweet flavor and mild texture. They are grown by the oldest and largest commercial shellfish farm in North America, in a pristine bay where the snowmelt keeps salinity levels just right. We ordered Penn Cove mussels online. They arrived on the day promised and needed no beard removal. Store 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.