Mussels With Thai Red Curry |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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This recipe was in the Bon Appetit RSVP section in the October 1997 magazine. It's from The Santa Fe Cafe, Seattle, WA. Ingredients:
1/4 cup butter (1/2 stick) |
5 plum tomatoes, seeded, chopped |
2 tablespoons minced garlic |
1 tablespoon chopped peeled fresh ginger |
2 (14 ounce) cans unsweetened coconut milk |
1 tablespoon thai red curry paste (to taste) |
1/4 cup chopped fresh cilantro, plus |
3 tablespoons chopped fresh cilantro |
1 teaspoon salt |
3 lbs mussels, scrubbed, debearded |
Directions:
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.
8. This recipe yields 6 servings as a first course.
9. Comments: Be sure to accompany this with plenty of crusty bread to soak up the rich broth.
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