1 jar WATCHAREE’S Green Curry Sauce
3-4 lbs. live mussels
1-2 cups water
3-4 fresh red chili (optional)
3-4 kaffir lime leaves, shredded
Cilantro leaves for garnishing
Rinse and scrub mussels under cold water. Remove beards from mussels. Place a steamer basket inside a stockpot or a wok. Add water and bring to medium heat. Steam mussels until they open which takes about 5-7 minutes. Remove mussels from the steamer basket. Heat WATCHAREE’S Thai Green Curry Sauce in a wok, add steamed mussels, kaffir lime leaves and red chilies (optional). Turn off the heat and garnish with cilantro.
Add more fresh chili to spice up your dish!
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