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