Mussels with Thai Red Curry

  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.

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

Taken from www.epicurious.com/recipes/food/views/mussels-with-thai-red-curry-4693 (may not work)

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