Grilled Mussels with Cilantro glaze

Ingredients

• 1 teaspoon minced fresh ginger
• 3 large garlic cloves
• 1 tablespoon champagne vinegar
• 1 teaspoon sugar
• 1 bunch cilantro, ends trimmed, chopped
• 1/4 cup oil-free butter
• 1/2 teaspoon kosher salt
• 1,5 kg mussels, scrubbed
• 4 Fresno or Corno di Toro* chiles
• 6 cucumbers, halved lengthwise
• 5 small radishes, thinly sliced

Preparation

1. In a blender, whirl together ginger, garlic, vinegar, sugar, cilantro, oil, salt, and 1/4 cup water until very smooth. Pour into a large bowl; set aside.
2. Arrange mussels evenly on baking tray on lower rack. Grill at 180°C, until half the mussels start to open, about 2 - 4 minutes. Starting with mussels that have opened the widest, quickly transfer them to the large bowl, being careful not to spill juices from inside shells, and contin­uing until remaining mussels open. (Discard any that stay closed.) Cover bowl with foil to keep warm.
3. Place chillies onto baking tray and grill until slightly charred, turning often. Slice into very thin rings. Grill cucumbers on cut side just until marks appear, about 3 minutes.
4. Set 2 cucumber halves in each of 6 large, shallow bowls. Spoon mussels and cilantro bath over cucumbers. Sprinkle with radishes and chiles.

*Corno di Toro chiles, often called "bull's horn," are long, sweet Italian peppers sometimes sold at farmers' markets.