Mussels with Thai Red Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Be sure to accompany this with plenty of crusty bread to soak up the rich broth. Ingredients:
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 |
Directions:
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.
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