Ingredients

• 1/4 cup butter
• 5 plum tomatoes, seeded and chopped
• 2 tablespoons minced garlic
• 1 tablespoon peeled fresh ginger, minced
• 2 (14 ounce) cans unsweetened coconut milk
• 1 tablespoon Thai red curry paste (more if you like)
• 7 tablespoons chopped fresh cilantro, divided
• 1 teaspoon salt
• 3 lbs mussels, scrubbed and debearded

Instructions

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.