New Zealand Style Steamed Mussels
New Zealand is known the world over for their mussels. Here's a great recipe that can be used on any kind of shellfish. Preparation takes about 15 minutes from start to finish and the only additional menu items needed are a crusty French bread to sop up the juices and a glass of wine (although a salad alongside is nice) Great for cozy, casual entertaining. Serves four for main course, 8 for appetizers.
Pour the 2005 Clos La Chance Chardonnay.

Ingredients:

6 Lbs of New Zealand Green Lip Mussels
1 Cup Coconut Cream
1 Cup white wine
1 Tablespoon minced chili (level)
1 Tablespoon minced fresh ginger (level)
1 Tablespoon Fresh chopped coriander (level)
(Options: 1 chopped shallot, 1 clove minced garlic, 1/8 pound butter)

Method:

• Wash the mussels by scrubbing them under cold running water with a stiff brush. Chances are they will not have a "beard" (a tuft of vegetation on the shell) but if they do, pull it out with a sharp yank (you can use pliers if you like) and discard it shortly before cooking. (If you remove the beard more than a short while in advance of cooking, the mussels will spoil.) Discard any mussels whose shells are open and do not close, and stay closed, when the shell is rapped on the work surface
• On gas full, heat steamer's pot and drop in mussels. Sizzle a few seconds tossing around.
• Add all other ingredients as quickly as possible and toss.
• Place a well fitted lid on the pot and give a good shake. Leave 5-6 minutes without lifting lid. When you do lift the lid, check to see if mussels have all opened. Give a minute longer if they are not ready.
• Place all mussels open side up in individual bowls and pour over broth to half fill the bowl