Recipes > Mussels > Pad Thai Mussels

Pad Thai Mussels

Yield: 6 large or 8 small servings


1 pack PanaPesca Mussel Meat

3/4 cup coconut milk

1/4 cup packed light brown sugar

2 tbsp chili-garlic sauce

2 tbsp fresh lime juice

1 tbsp soy sauce

2 large eggs, lightly beaten

3 tbsp sesame oil

1 1/2 cup celery, chopped

1 1/2 cup carrot, chopped

1/2 cup red bell pepper, thinly sliced

2 tbsp tamarind paste

1 16 oz. package Pad Thai rice noodles, cooked

1 cup roasted-salted peanuts, chopped

For garnish use any combination of: fresh basil, lime wedges, thinly sliced green onion, crushed red pepper flakes and a few splashes of lime Ponzu sauce


In a medium bowl, whisk together coconut milk, brown sugar, chile-garlic sauce, lime juice, soy sauce and eggs. Set aside.

Preheat a large, non-stick skillet over medium heat with sesame oil.

Add celery, carrot, bell pepper and cook until just tender – 3 to 5 minutes. Add coconut mixture, cook, stirring constantly for 2 minutes or until thickened.

Add cooked mussels and noodles, stirring to combine until heated through. Place in serving dishes, top with chopped peanuts and any desired garnish.

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