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Prep Time: 40 Minutes Cook Time: 11 Minutes |
Ready In: 51 Minutes Servings: 6 |
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This recipe comes the The Santa Fe Cafe in Seattle. You can make this dish as spicy as you like, or mild if you prefer, and it's still good. Ingredients:
1/4 cup butter |
5 plum tomatoes, seeded and chopped |
2 tablespoons minced garlic |
1 tablespoon peeled fresh ginger, minced |
2 (14 ounce) cans unsweetened coconut milk |
1 tablespoon thai red curry paste (more if you like) |
7 tablespoons chopped fresh cilantro, divided |
1 teaspoon salt |
3 lbs mussels, scrubbed and debearded |
Directions:
1. Melt the butter in a large pot over medium heat.
2. Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes.
3. Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt.
4. Simmer for just 4 minutes to blend the flavors.
5. Add mussels.
6. Cover and cook about 5 minutes until the mussels are opened.
7. Remember to discard any mussels that are not opened!
8. Place broth and mussels in soup bowls- 6 first course or 4 main course.
9. Serve with crusty bread to dunk in the delicious broth.
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