Pei Mussels with Thai Curry Sauce
Ingredients
- 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
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