Thai Mussels with Sweet Chili Sauce

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Fresh mussels 2 lb
Each, Carrots, red peppers, red onions, brunoise 1/4 cup
Olive oil 1 tbsp
Fresh garlic, finely chopped 1 tsp
Each, Sliced green onions, Fresh cilantro chopped 1 tbsp
White wine 1/3 cup
Thai Kitchen Coconut Milk 1/3 cup
Thai Kitchen Sweet Chili Sauce 1/2 cup


Cut vegetables into brunoise, clean mussels and remove beard if necessary. Heat ½ Tbsp of olive oil, add mussels and wine and cover until mussels are cooked, place mussels in half shell in a serving platter. Reserve stock, strain through a cheese cloth. Heat remaining olive oil and saute vegetables add strained mussels stock, Thai Kitchen Sweet Chili Sauce and reduce to half. Add Thai Kitchen Coconut Milk and simmer sauce for 2 to 3 minutes. Place sauce on top of the mussels.

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