Mussels With Thai Red Curry

• 14 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)
• 14 cup chopped fresh cilantro, plus
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon salt
• 3 lbs mussels, scrubbed, debearded

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.

butter, tomatoes, garlic, fresh ginger, unsweetened coconut milk, red curry, fresh cilantro, fresh cilantro, salt, mussels

Taken from www.food.com/recipe/mussels-with-thai-red-curry-491281 (may not work)