Thai Curry Mussels

Geema's Note:

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.

• Total Time: 51 mins
• Prep Time: 40 mins
• Cook Time: 11 mins

Ingredients:

Servings: 4

• ¼ 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.

Reviews

[Chef #1534910]

Thank you so much for sharing such a delicious recipe!! It has become a family favorite. My two kids made this dish for me on my birthday (I did all the chopping), but they did the cooking. It's amazing. I save any and all leftover sauce and eat it over rice. I can't get enough! Thanks a million

[Homergirl]

This recipe is so incredibly delicious! Easy too!! I can't wait to make it again soon.

[Chef #656074]

Ok- but not spicy enough for me. next time I'll add a habanero and avoid the tomatoes to make the broth thicker