2 pounds of bearded mussels
2 tablespoons of Vietnamese or Thai fish sauce
2 cans of coconut milk
2 tablespoons of finely chopped fresh ginger
2 tablespoons of chopped cilantro
2 teaspoons of ground red Thai pepper
Prepare the bearded mussels. Make sure to discard the mussels that are gaping open or those that will not attempt to stay closed.
Saute coconut milk, fish sauce, ginger, and pepper on medium high until the sauce thickens. Add mussels and cook for 5 to 6 minutes or until the mussels open and meats are not transluscent.
Stir the mussels into sauce and sprinkle it with chopped cilantro. Serve with crusty bread or steamed rice.