1. Melt 1/4 cup butter in heavy large pot over medium-high heat. 2. Add tomatoes, garlic and ginger; saute until garlic is tender, about 2 minutes. 3. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. 4. Simmer 4 minutes to blend flavors. 5. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). 6. Transfer mixture to serving bowl. 7. Garnish with 3 tablespoons chopped cilantro. 8. This recipe yields 6 servings as a first course. 9. Comments: Be sure to accompany this with plenty of crusty bread to soak up the rich broth. ---------------------------------------------------------------------------
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Ingredients
