Mussels With Thai Red Curry

By á-170456

Ingredients

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

Details

Servings 6

Preparation

Step 1

Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté 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.

This recipe yields 6 servings as a first course.