- 1 Thai red hot pepper
- 4 cloves garlic
- 1 small onion
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 4oz package of Kelp Noodle Cut
- 2 pounds of live mussels
Thaw Kelp Noodles and reserve in a colander.
Finely dice pepper, garlic and onion.
Combine the olive oil and butter in a large sauté pan over low heat.
Add the diced ingredients.
Sweat onions until clear.
Carefully clean mussel shells and add mussels to sauté pan.
Turn the heat on high and cook, stirring frequently until mussels are fully open.
Run hot water over the kelp noodles to warm them.
Add to sauté pan and stir.