![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKeO_eVVthz66uCPuvRCTf9waJ_v__Rxxz-iMD4yIwjPydC5ssFW6ExVxuLZ1dpD1fYtM2ofDoHeotAhcgR9vmubShyphenhyphen0Wti-1wdPE3KuZGzAYWnsn0_L7rd37kV4qHV8yaUQLFHHLaqp83/s320/mussel+ingredientsjpg.jpg)
10 cloves garlic
3 Tablespoons chopped ginger
2 shallots
1 leek
3 Tablespoons butter
3 Tablespoons Soy Sauce
¾ Cup White Wine
1 Cup Chicken Stock
1 1/4 Cup Lite Coconut Milk
1 Tsp Siracha (more if you like it extra spicy)
2lbs Mussels (rinse with cold water)
Toasted bread for dipping (I used roasted garlic sour dough)
Chop garlic, ginger, shallot and leek, sauté with butter, 3-5 minutes. Add white wine and cook for 1 minute. Add the remaining liquid and bring to a boil. Add mussels and cook 4-5 minutes, until mussels are open. (If any do not open discard as they are no good)
Consider pairing it with a nice greens salad with avocado, snow peas, and a peanut dressing!
Peanut Dressing
3 Tablespoons Peanut Butter
3 Tablespoons White Wine Vinegar
Juice of 1 Lime
1 Tablespoon brown Sugar
Whisk all ingredients together. Add additional vinegar or some vegetable oil if it needs to be thinned out.