Thai Coconut Pumpkin Ketchup Penn Cove Mussels

Serving Size: 6


2 pounds penn cove mussels
2 tablespoons thai fish sauce
2 cans coconut milk
2 tablespoons fresh ginger, finely chopped
2 tablespoons red thai chilies, thinly sliced
½ cup Skillet Thai Coconut Pumpkin Ketchup
cilantro, freshly chopped


To prepare the mussels, begin by removing the “beards” (byssal threads), wait an hour before cooking to remove the mussel beards by giving them a sharp pull toward the pointed tips of the mussels. Rinse the mussels under cold water before cooking, and then set aside to drain. Check to ensure the mussels are all alive. If they will not close after a light squeezing or have a broken shell please discard. In a large cast iron skillet, sauté coconut milk, fish sauce, ginger, and thai chilies together on medium high heat. Add cleaned mussels and cook 5-6 minutes or until they open and the flesh is not translucent. Remove mussels with a slotted spoon and place in a decorative bowl for service. Add ½ cup of Thai Coconut Pumpkin Ketchup to the mixture and increase heat to medium high until the sauce has thickened, about 1-2 minutes. Pour sauce over the top of the cooked mussels and garnish with fresh cilantro. Serve immediately.