3 pounds mussels, scrubbed clean, soaked for several hours in 1 gallon water with ¼ cup cornmeal to remove any sand
2 cups clam broth
1 cup prepared sofrito
1 can coconut milk
Heat the sofrito with the clam broth and coconut milk, when it just comes to a boil, add the mussels, cover and reduce to a simmer until they all open; pour out and serve with crispy toasted bread.