Thai Curry Mussels

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

Melt the butter in a large pot over medium heat.

Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes.

Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt.

Simmer for just 4 minutes to blend the flavors.

Add mussels.

Cover and cook about 5 minutes until the mussels are opened.

Remember to discard any mussels that are not opened!

Place broth and mussels in soup bowls-- 6 first course or 4 main course.

Serve with crusty bread to dunk in the delicious broth.

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