Curry Sauce: Heat olive oil in saute pan on medium high heat. Saute garlic until opaque. Add red curry paste and lime leaf and saute. Add coconut milk. Reduce heat, simmer and reduce sauce by one third. Add chicken stock, sambal olek and fish sauce. Simmer and reduce by half (15 to 20 minutes). Remove lime leaf. Season with salt and pepper to taste.
Mussels: Combine 1/2 cup of sauce for every half pound of mussels in a saucepan over medium heat to pan steam until opened.
Arrange mussels in a bowl. Add lime juice over mussels and chopped cilantro for garnish and serve.
Recipe Courtesy of Julian Alonzo, Executive Chef Caf� Centro