Thai Curry Mussels Recipe #52497
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.
by Geema
51 min | 40 min prep
SERVES 4 -6
- 1/4 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
- Melt the butter in a large pot over medium heat.
- Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes.
- Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt.
- Simmer for just 4 minutes to blend the flavors.
- Add mussels.
- Cover and cook about 5 minutes until the mussels are opened.
- Remember to discard any mussels that are not opened!
- Place broth and mussels in soup bowls-- 6 first course or 4 main course.
- Serve with crusty bread to dunk in the delicious broth.
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5 stars