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Thai Curry Mussels

  • 51minutes
  • 807calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

VitaminsA, B3, D
MineralsSelenium, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup butter

  2. 5 plum tomatoes , seeded and chopped

  3. 2 tablespoons minced garlic

  4. 1 tablespoon peeled fresh ginger , minced

  5. 2 (14 ounce) cans unsweetened coconut milk

  6. 1 tablespoon Thai red curry paste (more if you like)

  7. 7 tablespoons chopped fresh cilantro , divided

  8. 1 teaspoon salt

  9. 3 lbs mussels , scrubbed and debearded

Instructions Jump to Ingredients ↑

  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.

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