Thai Red Curry Mussels

• 2 Tablespoons Butter
• 2 Tomatoes, Seeded And Chopped
• 1 Tablespoon Garlic, Pressed Or Minced
• 1/2 Tablespoons Ginger, grated
• 1 can (14 Oz. Size) Lite Coconut Milk
• 2 Tablespoons Thai Red Curry Paste
• 1/4 cups Fresh Cilantro, Chopped, Divided
• 1- 1/2 pound Mussels, Debeared And Scrubbed (about 30 Mussels)
• 1/4 cups Thai Basil Leaves
• 1 Tablespoon Thai Fish Sauce
• 1 Tablespoon Lime Juice
• 1 loaf French Bread For Dipping (optional)

1. Melt butter in a large wok over medium heat.
2. Add tomatoes, garlic and ginger and saute for about 2 minutes.
3. Pour in the coconut milk and red curry paste.
4. Add in half the cilantro.
5. Stir to combine.
6. Let simmer for a couple of minutes.
7. Add mussels.
8. Cover wok and continue to cook until the mussels open.
9. This should take about 5 minutes.
10. Add basil leaves, fish sauce and lime juice.
11. Cook for another minute.
12. Serve in a large bowl with a side of French bread for dipping.
13. Sprinkle the remaining cilantro on top.

butter, tomatoes, garlic, ginger, coconut milk, curry, fresh cilantro, mussels, basil, sauce, lime juice, bread

Taken from tastykitchen.com/recipes/main-courses/thai-red-curry-mussels/ (may not work)