INGREDIENTS

4 garlic cloves, coarsely chopped
2 Thai chiles, thickly sliced
1 1/2 inch piece fresh ginger, peeled and coarsely chopped
1 cup cilantro leaves
Finely grated zest of 1 lime
1/4 cup extra-virgin olive oil
2 (13.5 ounce) cans unsweetened coconut milk
2 limes, juiced
Salt
1 (12 fluid ounce) can lager
5 pounds Canadian Cove mussels

DIRECTIONS
In a food processor, combine the garlic, chiles, ginger, cilantro, lime zest and olive oil and process to a paste; transfer to a large bowl. Whisk in the coconut milk and lime juice and season with salt. In a large soup pot, bring the lager to a boil over high heat. Boil until reduced to 1/2 cup, about 7 minutes. Add the mussels, cover and cook, shaking the pot a few times, until the mussels just begin to open, about 4 minutes. Uncover the mussels and stir in the coconut milk mixture. Cover and cook, shaking the pot a few times, until all of the mussels open, about 8 minutes. Spoon the mussels and broth into bowls and serve. Notes: Beer: Since this Thai-influenced recipe calls for lager, a Thai lager would be a natural accompaniment. Consider the hoppy Singha lager from Boon Rawd Brewery, which has been making beer in Thailand for 72 years.