Spicy Curry Mussels - JFC International

Ingredients

• 2½ pounds mussels, scrubbed clean
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 sweet onion, diced
• 2 garlic cloves, minced
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons red curry paste
• 1 Tbsp. Dynasty Sriracha Chili Sauce
• 1 (13.5 ounce) can full-fat coconut milk
• ¼ cup low-sodium chicken, or seafood stock
• Cilantro leaves, for garnish