In this recipe, Natalia combines coconut sauce with ginger, soy sauce, and Thai Chili Paste with Basil to her mussels recipe, and the outcome is absolutely delicious. She paired this dish with Quinta de Cabriz Rose, which she highly recommends!!!

2 lbs of mussels
1 tbsp of coconut oil
1 can of coconut milk
4 cloves of grated garlic
1 tsp of grated ginger
1/2 tsp of red pepper flakes
1 tsp of soy sauce
3 tbsp of cilantro stems and leaves
1 tsp of Thai chili paste with basil or substitute  for any other chili paste such as (pimenta moida)

Add the coconut oil to a pan with tight fittest lid
To that you will add ginger, garlic, red pepper flakes and saute for a couple of minutes until lightly golden.
Add mussels, soy, cilantro, chili paste and coconut milk.
Close the lid and let the mussels stir. Open in about 6 minutes to coat all mussels with sauce and serve as it is or with jasmine rice. ENJOY!