Thai Mussels

Name: Thai Mussels
Ingredients: 2 tablespoons Butter; 1 tablespoon Ginger grated; 4 Garlic cloves minced; 1 small Tomato peeled and diced; 1 tablespoon Mild red Thai curry paste; 1 can (400ml) Coconut milk; 4 pounds Mussels; 2 tablespoons Fresh coriander finely chopped; 2 tablespoons Fresh chives finely chopped

9 ingredients

1 steps

Ingredients

2 tablespoons Butter
1 tablespoon Ginger grated
4 Garlic cloves minced
1 small Tomato peeled and diced
1 tablespoon Mild red Thai curry paste
1 can (400ml) Coconut milk
4 pounds Mussels
2 tablespoons Fresh coriander finely chopped
2 tablespoons Fresh chives finely chopped

Directions

1

{"0":"1. In a Dutch Overn or large saucepan, melt butter over medium heat. Saute ginger, garlic and tomato for four minutes, stirring. Add curry paste. Cook, stirring into tomato mixture for one minute.","2":"2. Pour in coconut milk. Bring to a boil while whisking. Add mussels. Cover and cook, stirring occasionally for about seven minutes or until mussels open. Discard any that do not open.","4":"3. Ladle mussels and coconut broth into six shallow soup bowls. Sprinkle with coriander and chives."}