Thai Mussels

• 2 tablespoons Butter
• 1 tablespoon Ginger grated
• 4 Garlic cloves minced
• 1 small Tomato peeled and diced
• 1 tablespoon Mild red Thai curry paste
• 1 can (400ml) Coconut milk
• 4 pounds Mussels
• 2 tablespoons Fresh coriander finely chopped
• 2 tablespoons Fresh chives finely chopped

1. 1. In a Dutch Overn or large saucepan, melt butter over medium heat. Saute ginger, garlic and tomato for four minutes, stirring. Add curry paste. Cook, stirring into tomato mixture for one minute.
2. 2. Pour in coconut milk. Bring to a boil while whisking. Add mussels. Cover and cook, stirring occasionally for about seven minutes or until mussels open. Discard any that do not open.
3. 3. Ladle mussels and coconut broth into six shallow soup bowls. Sprinkle with coriander and chives.

butter, ginger grated, garlic, tomato, red thai curry, coconut milk, mussels, fresh coriander, chives

Taken from www.epicurious.com/recipes/member/views/thai-mussels-50095742 (may not work)