MUSSELS WITH COCONUT AND BASIL

Ingredients

• ​1 tbsp extra-virgin olive oil
• 1 tbsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 3 cloves garlic, finely chopped
• 1 can (400 mL) coconut milk
• 1/2 cup julienned carrot
• 1/2 cup julienned red bell pepper
• 1/4 cup diagonally sliced green onion
• 1/4 cup slivered fresh basil
• 2 tbsp soy sauce
• 1 tbsp fresh lime juice
• 2 tsp slivered lemon peel
• 1/4 tsp salt
• 48 mussels, rinsed and scrubbed
• 1 tbsp chopped fresh cilantro
• Baguette slices*

Directions

1. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
2. Meanwhile, combine oil, ginger, red pepper flakes and garlic in a large foil pan.
3. Place pan on barbecue grid on natural gas barbecue. Cook over medium heat until mixture is fragrant, about 3 minutes. Remove pan from barbecue.
4. Stir in coconut milk, carrots, peppers, onions, basil soy sauce, lime juice, lemon peel and salt. Return pan to barbecue. Bring mixture to a boil.
5. Add mussels and cover pan tightly with heavy-duty foil. Cook until mussels open, about 7 – 10 minutes. Remove and discard any unopened mussels.
6. Ladle mussels and cooking liquid into bowls. Sprinkle with cilantro. Serve with baguette slices for dipping.