Thai Mussels

1. 1

   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

   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.

3. 3

   3. Ladle mussels and coconut broth into six shallow soup bowls. Sprinkle with coriander and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.