Steamed Mussels With Coconut Milk And Thai Chiles

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4 garlic cloves, coarsely chopped

2 Thai chiles, thickly sliced

One 1 1/2-inch piece of fresh ginger, peeled and coarsely chopped

1 cup cilantro leaves

Finely grated zest of 1 lime

1/4 cup extra-virgin olive oil

Two 13 1/2-ounce cans unsweetened coconut milk

Juice of 2 limes


One 11- to 12-ounce bottle lager

5 pounds mussels, scrubbed

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