Total Time
Prep 15 mins
Cook 12 mins

This recipe was in the Bon Appetit RSVP section in the October 1997 magazine. It's from The Santa Fe Cafe, Seattle, WA.

Ingredients Nutrition


  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.