Step 1

Melt the butter in a large wok over medium heat.

Step 2

Add the tomatoes, garlic and ginger and saute for about 2 minutes.

Step 3

Pour in the coconut milk and red curry paste. Add in half the cilantro. Stir to combine.

Step 4

Let simmer for a couple of minutes.

Step 5

Add the mussels. Cover the wok and continue to cook until the mussels open. This should take about 5 minutes.

Step 6

Add the basil leaves, fish sauce and lime juice. Cook for another minute.

Step 7

Serve in a large bowl with a side of french bread for dipping. Sprinkle the remaining cilantro on top.