Mussels With Thai Red Curry

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
5		Plum tomatoes - seeded, chopped
2 tablespoons	30ml	Minced garlic
1 tablespoon	15ml	Chopped peeled fresh ginger
2		Unsweetened coconut milk - (14 oz ea)
1 tablespoon	15ml	Thai red curry paste - or more to taste
1/4 cup	4g / 0.1oz	Chopped fresh cilantro - plus
3 tablespoons	45ml	Chopped fresh cilantro
1 teaspoon	5ml	Salt
3 lbs	1362g / 48oz	Mussels - scrubbed, debearded

Recipe Instructions

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.

This recipe yields 6 servings as a first course.

Source:
Bon Appetit, October 1997

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