Mussels With Thai Red Curry

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 1/4 cup butter (1/2 stick)
• 5 plum tomatoes, seeded, chopped
• 2 tablespoons minced garlic
• 1 tablespoon chopped peeled fresh ginger
• 2 (14 ounce) cans unsweetened coconut milk
• 1 tablespoon thai red curry paste (to taste)
• 1/4 cup chopped fresh cilantro, plus
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon salt
• 3 lbs mussels, scrubbed, debearded

Recipe

• 1 melt 1/4 cup butter in heavy large pot over medium-high heat.
• 2 add tomatoes, garlic and ginger; saute until garlic is tender, about 2 minutes.
• 3 mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt.
• 4 simmer 4 minutes to blend flavors.
• 5 add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
• 6 transfer mixture to serving bowl.
• 7 garnish with 3 tablespoons chopped cilantro.
• 8 this recipe yields 6 servings as a first course.
• 9 comments: be sure to accompany this with plenty of crusty bread to soak up the rich broth.