Authentic Asian Sauces
Coconut Curry Mussels
What You Will Need
Ingredients
- 2 lbs. mussels, scrubbed and cleaned
- 1 cup frozen peas, thawed
- lime wedges, for serving
Sauce Mix
- 1 tsp. olive oil
- 2 garlic cloves, minced
- 1 (14 oz.) can coconut milk
- 2 tsp. red curry paste
- 1 tsp. fish sauce
- ½ Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 ½ cups chicken broth
- juice from 1 lime
- 1 tsp. sea salt
Made with
Lee Kum Kee products
How to make it
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Heat a wide-bottomed pot over medium heat. Add in the olive oil and garlic and cook until fragrant.
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Then add in the coconut milk, red curry paste, fish sauce, Lee Kum Kee Panda Brand Oyster Flavored Sauce, chicken broth, lime juice, and sea salt. Mix until combined and simmer for 5 minutes.
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Add the mussels to the pot and toss them together with the curry sauce. Increase the heat to medium-high and bring the curry to a boil. Cover the pot with a lid and cook until the mussels have opened, about 6 minutes. In the last 2 minutes of cooking, mix in the peas.
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Serve the mussels with lime wedges and enjoy!
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