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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Julian Alonzo, Executive Chef, Cafe Centro