Cook Time
8 min
Yields
4 servings
Enjoy these braised mussels in a creamy Thai curry paste.
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ingredients
2
Tbsp butter
1
Tbsp grated ginger, root
3
cloves garlic, minced
1
small tomato, peeled, and, diced
1
Tbsp mild red Thai curry paste
1 400
mL can coconut milk
4
lb(s) cultivated mussel, rinsed
2
Tbsp finely chopped fresh coriander
2
Tbsp finely chopped fresh chives
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directions
Step 1
In Dutch oven or large saucepan, melt butter over medium heat; cook ginger, garlic and tomato for 4 minutes, stirring.
Step 2
Add curry paste; cook, mashing into tomato mixture for 1 minute.
Step 3
Pour in coconut milk; bring to boil, whisking.
Step 4
Add mussels; cover and cook, stirring occasionally, for about 7 minutes or until mussels open.
Step 5
Discard any that do not open.
Step 6
Ladle mussels and coconut broth into 4 shallow soup bowls.
Step 7
Sprinkle with coriander and chives.