Asian-style mussels in a coconut milk and green curry sauce.
Rinse fresh blue mussels in tap water.
Over medium heat, melt butter in large, heavy-bottomed pot. Add tomatoes, garlic, and ginger and sauté for 2 minutes. Add coconut milk, green curry paste, cilantro, kaffir leaves, lemon grass, and salt. Simmer for 10 minutes to bled flavour.
Add fresh blue mussels, cover and cook about 5 minutes until mussels open. Mussels can be drained and done in two batches.
Remove kaffir leaves, pour into a large bowl and garnish with added cilantro. Serve immediately.