INGREDIENTS

• 2 lbs Fresh P.E.I. Mussels
• 2 tbsp Thai or Vietnamese Sauce
• 2 Cans Coconut Milk
• 2 tbsp Cilantro, Chopped
• 2 tbsp Fresh Ginger, Chopped
• 1 tbsp Red Curry Paste

DIRECTIONS

1. Heat the coconut milk, fish sauce, ginger, and curry paste at medium heat until sauce thickens.
2. Add mussels and cook 5-6 minutes or until they open.
3. Stir mussels into the sauce, then sprinkle with cilantro.
4. Serve with steamed rice (can also serve with Asian noodles).