Springtime energy bursts forward and then springtime entertaining also becomes a focus. Consider preparing a sharing portion of mussels. This hands-on dish is a pleaser…. and garlic bread is the recommended pairing. Try Kelly’s Mussels for an delicious dish. Begin with fresh mussels and remove the “beard” on each, while rinsing. In a large skillet with a lid, cook the mussels in a small amount of water to steam, until they pop open. (Discard any mussels that don’t pop open.) Drain the mussels into a colander and momentary reserve them there. In the skillet, prepare the sauce. In a 1/4 stick of butter, sauté a half of a chopped onion until transparent. Then, add a dash of white vermouth. Continue cooking the sauce by adding coconut milk (about 12 oz.) This is the coconut milk that is unsweetened and not the sweet coconut milk for piña coladas. Top with fresh ginger shavings and salt to the taste. Add the cooked mussels back into the skillet and cover to heat and serve. Serve the mussels hot with large napkins and a small fork to pick the mollusks from the shells. Ah, the joys of springtime! © Kelly McBride Loft