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
- Melt 1/4 cup butter in heavy large pot over medium-high heat.
- Add tomatoes, garlic and ginger; saute until garlic is tender, about 2 minutes.
- Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt.
- Simmer 4 minutes to blend flavors.
- Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
- Transfer mixture to serving bowl.
- 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)