What you’ll need

Made with
Lee Kum Kee products

How to make it

Put the mussels in a pot, with a tight fitting lid, add enough water to steam the shells open.
Remove and discard the shell of each mussel leaving 1 mussel per mussel shell. Loosen the mussels form the shell.
Toss the mussels back in the pan with the Thai sweet chili sauce, and warm through. Put a mussel and some of the sauce on each of the shells.
Serve sprinkled with the coriander.