MUSSELS WITH THAI RED CURRY

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Mussels with Thai Red Curry image

Categories     Fruit     Garlic     Ginger     Herb     Shellfish     Tomato     Appetizer     Quick & Easy     Dinner     Coconut     Seafood     Mussel     Curry     Fall     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 as a first course

Number Of Ingredients 9

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

Steps:

  • 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.

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