Thai Curry Mussels

• 1/4 cup butter
• 5 plum tomatoes, seeded and chopped
• 2 tablespoons minced garlic
• 1 tablespoon peeled fresh ginger, minced
• 2 (14 ounce) cans unsweetened coconut milk
• 1 tablespoon Thai red curry paste (more if you like)
• 7 tablespoons chopped fresh cilantro, divided
• 1 teaspoon salt
• 3 lbs mussels, scrubbed and debearded

1. Melt the butter in a large pot over medium heat.
2. Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes.
3. Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt.
4. Simmer for just 4 minutes to blend the flavors.
5. Add mussels.
6. Cover and cook about 5 minutes until the mussels are opened.
7. Remember to discard any mussels that are not opened!
8. Place broth and mussels in soup bowls-- 6 first course or 4 main course.
9. Serve with crusty bread to dunk in the delicious broth.

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

Taken from www.food.com/recipe/thai-curry-mussels-52497 (may not work)