5 Plum Tomatoes
1 Fresh Ginger
2 Unsweetened Coconut Milk
1 Thai Red Curry Paste
7 Fresh Cilantro
Melt the butter in a large pot over medium heat.
Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes.
Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt.
Simmer for just 4 minutes to blend the flavors.
Cover and cook about 5 minutes until the mussels are opened.
Remember to discard any mussels that are not opened!
Place broth and mussels in soup bowls– 6 first course or 4 main course.
Serve with crusty bread to dunk in the delicious broth.