- 2 tbsp butter
- 2 tbsp grated ginger
- 1 diced tomato
- 2 tbsp Thai red curry paste (mild)*
- 1 large can coconut milk
- 2 lbs cultivated mussels
- 1 tbsp each of cilantro and chives (green part only)
- 3 cloves garlic, crushed
In stock pot over medium heat, heat butter, ginger, garlic and tomato. Add red curry paste and coconut milk. When ready to serve, heat mixture until just boiling and add rinsed mussels. Mussels are cooked when open. Discard unopened mussels. Serve in a bowl and sprinkle cilantro and chives on top. Serve with bread for dipping. Serves 2 -3
*buy curry paste at Whole Foods or Capers – in refrigerated section with milk, yogurt etc.
Thanks to Susan Rea – one of our November 2011 Yoga Holiday goddesses!