Mussels with Thai Red Curry recipe | Epicurious.com

Name: Mussels with Thai Red Curry recipe | Epicurious.com
Ingredients: 1/4 cup (1/2 stick) butter; 5 plum tomatoes, seeded, chopped; 2 tablespoons minced garlic; 1 tablespoon chopped peeled fresh ginger; 2 14-ounce cans unsweetened coconut milk; 1 tablespoon (or more to taste) Thai red curry paste; 1/4 cup plus 3 tablespoons chopped fresh cilantro; 1 teaspoon salt; 3 pounds mussels, scrubbed, debearded

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Servings: 3.5

Cost: $4.52 /serving

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Ingredients

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1/4 cup (1/2 stick) butter5 plum tomatoes, seeded, chopped2 tablespoons minced garlic1 tablespoon chopped peeled fresh ginger2 14-ounce cans unsweetened coconut milk1 tablespoon (or more to taste) Thai red curry paste1/4 cup plus 3 tablespoons chopped fresh cilantro1 teaspoon salt3 pounds mussels, scrubbed, debearded

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Instructions

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Preparation 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, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.