Description
Show off your kitchen skills with this quick and gorgeous appetizer. Serve with a side of bread for dipping.
Ingredients
- 2 Tablespoons Butter
- 2 Tomatoes, Seeded And Chopped
- 1 Tablespoon Garlic, Pressed Or Minced
- ½ Tablespoons Ginger, grated
- 1 can (14 Oz. Size) Lite Coconut Milk
- 2 Tablespoons Thai Red Curry Paste
- ¼ cups Fresh Cilantro, Chopped, Divided
- 1-½ pound Mussels, Debeared And Scrubbed (about 30 Mussels)
- ¼ cups Thai Basil Leaves
- 1 Tablespoon Thai Fish Sauce
- 1 Tablespoon Lime Juice
- 1 loaf French Bread For Dipping (optional)
Preparation
Melt butter in a large wok over medium heat. Add tomatoes, garlic and ginger and saute for about 2 minutes.
Pour in the coconut milk and red curry paste. Add in half the cilantro. Stir to combine. Let simmer for a couple of minutes.
Add mussels. Cover wok and continue to cook until the mussels open. This should take about 5 minutes.
Add basil leaves, fish sauce and lime juice. Cook for another minute.
Serve in a large bowl with a side of French bread for dipping. Sprinkle the remaining cilantro on top.
