First we’ll make the asian bbq sauce. This makes about a gallon so divide quantities as needed. I would do it for you but I don’t trust my math and conversion, so it is what it is.
Sautée ginger in oil.
Add paste and sauce, then liquids.
Slow simmer for one hour.
We won’t need much of the bbq sauce for our serving of mussels. Experiment with it on other foods. Especially ribs!
Clean mussels thoroughly. Dispose of any that are cracked or open.
Cook shallots in saucepan with olive oil. Add 1/2 to a full can of coconut milk (depending on desired amount of sauce), add 3-6 tblsps of the asian bbq sauce (depending on amount of coconut milk added). Mix well.
Add mussels and cover. They are done once they all open up (about 5 minutes).
Serve in a bowl and squeeze a couple wedges of lime over the dish. Garnish with scallions, sesame seeds and a lime wedge.
Serve this with a crusty bread for dipping!