Usually the mussels will be
de-bearded when purchased, however, if the mussels still have
their "beards" (byssal threads), wait until within an hour of
cooking to remove the mussel beards 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.
Sauté coconut milk, fish sauce, ginger, pepper on medium high
until sauce thickens. Add mussels and cook 5-6 minutes or until
mussels open and meats are not translucent. Stir mussels into
sauce then Sprinkle with chopped cilantro and serve with steamed
rice or crusty bread.
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