Mussels with Thai Red Curry

• 1/4 cup (1/2 stick) butter
• 5 plum tomatoes, seeded, chopped
• 2 tablespoons minced garlic
• 1 tablespoon chopped peeled fresh ginger
• 2 14-ounce cans unsweetened coconut milk
• 1 tablespoon (or more to taste) Thai red curry paste
• 1/4 cup plus 3 tablespoons chopped fresh cilantro
• 1 teaspoon salt
• 3 pounds 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.

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)