How to make it

1. In a stock pot with a lid, bring the beer to a low boil. Add in the cleaned mussels, cover and let cook for 8-10 minutes until all the shells have opened. If any mussels have not opened, discard.
2. Strain the mussels, then place them in a bowl and cover so they stay warm. 
3. In a pan, make your sauce by adding the butter, a splash of leftover beer, Lee Kum Kee Panda Brand Oyster Flavored Sauce and Lee Kum Kee Minced Garlic.
4. Let that cook for a bit until the flavors build and the butter is fully melted. Stir in ½ cup parsley, ½ cup thyme and season with salt and pepper. 
5. Spoon the mixture over the mussels and garnish with ½ cup fresh chopped parsley. Serve with a crispy baguette.