Ingredients for 8 servings:
1. 4 garlic cloves, coarsely chopped
2. 2 Thai chiles, thickly sliced
3. 1 1/2 inches piece fresh ginger, peeled and coarsely chopped
4. 1 cup cilantro leaf
5. 1 lime, zest of, finely grated
6. 1/4 cup extra virgin olive oil
7. 2 (13 1/2 ounce) cans unsweetened coconut milk
8. 2 limes, juice of
9. salt
10. 1 (12 ounce) can lager beer
11. 5 lbs mussels, scrubbed

Directions:
1. In a food processor, combine the garlic, chiles, ginger, cilantro, lime zest and olive oil and process to a paste; transfer to a large bowl. Whisk in the coconut milk and lime juice and season with salt.
2. In a large soup pot, bring the lager to a boil over high heat. Boil until reduced to 1/2 cup, about 7 minutes. Add the mussels, cover and cook, shaking the pot a few times, until the mussels just begin to open, about 4 minutes.
3. Uncover the mussels and stir in the coconut milk mixture. Cover and cook, shaking the pot a few times, until all of the mussels open, about 8 minutes. Spoon the mussels and broth into bowls and serve.
4. Note: Beer: Since this Thai-influenced recipe calls for lager, a Thai lager would be a natural accompaniment. Consider the hoppy Singha lager from Boon Rawd Brewery, which has been making beer in Thailand for 72 years.