Mussels with Thai Red Curry

Ingredients

  • 2 14-ounce cans unsweetened coconut milk
  • 5 plum tomatoes
  • 2 tablespoons minced garlic
  • 1 tablespoon fresh ginger
  • 7 tablespoons fresh cilantro
  • 1 teaspoon salt
  • ¼ cup butter
  • + 2 more ingredients
    • 3 pounds mussels, scrubbed, debearded
    • 1 tablespoon Thai red curry paste

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, abo...

View full recipe at Epicurious

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