Mussels with Thai Red Curry

Ingredients

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

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