Recipe courtesy of Julian Alonzo

Pei Mussels with Thai Curry Sauce

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  • Level: Easy
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1 tablespoons olive oil

2 to 4 garlic cloves minced (depending on size)

3 teaspoons red curry paste

3 Kafir lime leaves

1/4 cup coconut milk

1 cup chicken stock

1 teaspoon Sambel olek chili paste

2 teaspoon fish sauce

Salt/lime juice to taste

2 pounds of mussels

Coarsely chopped cilantro for garnish


  1. 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.
  2. Mussels: Combine 1/2 cup of sauce for every half pound of mussels in a saucepan over medium heat to pan steam until opened.
  3. Arrange mussels in a bowl. Add lime juice over mussels and chopped cilantro for garnish and serve.