Yields
4 servings
You can get canned Thai green curry paste and lime leaves at Asian grocery stores. You can always substitute a squeeze of fresh lime juice in place of the lime leaves. Yield is 4 servings.
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ingredients
2
Tbsp butter
3
plum tomatoes, seeded, chopped
1
Tbsp minced garlic
1
tsp peeled chopped fresh ginger
2
lime, leaves
1
Tbsp thai green curry, paste, or to taste
1 14-ounce
can unsweetened coconut, milk
1
Tbsp sugar
3
Tbsp chopped fresh cilantro
coarse salt
2
lb(s) mussel, scrubbed, debearded
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directions
Step 1
Melt butter in a heavy large pot over medium-high heat.
Step 2
Add tomatoes, garlic and ginger and saute until garlic is tender, about 2 minutes.
Step 3
Mix in lime leaves and curry paste. Stir.
Step 4
Add the coconut milk, sugar, 2 tbsp. chopped cilantro and salt.
Step 5
Simmer 4 minutes.
Step 6
Add mussels, cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
Step 7
Transfer mixture to a large serving bowl.
Step 8
Garnish with remaining 1 tbsp. chopped cilantro.