This mussel prep with South East Asian flavors is popular among chowhounds. Saute ginger, lemongrass, and garlic; add white wine, coconut milk, and mussels; cover, and steam until mussels have opened. Add cilantro after mussels are done. You can also use the broiler or a large saute pan on an outdoor grill to cook your mussels, says Kitchen Queen.
Marge serves mussels Portuguese style: steamed, then chilled, served on the half shell, topped with a salsa of chopped fresh tomato, sweet onion, garlic, and cilantro. Perfect with some Champagne or vinho verde.
Board Links: New Zealand Green Mussels