1. Melt the butter in a large pot over medium heat. 2. Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes. 3. Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt. 4. Simmer for just 4 minutes to blend the flavors. 5. Add mussels. 6. Cover and cook about 5 minutes until the mussels are opened. 7. Remember to discard any mussels that are not opened! 8. Place broth and mussels in soup bowls-- 6 first course or 4 main course. 9. Serve with crusty bread to dunk in the delicious broth. ---------------------------------------------------------------------------
Nutrition
Ingredients
