Thai Curry Mussels
3 Tomatoes, chopped
2 Garlic Cloves, minced
(1) 13 1/2 oz can Unsweetened Coconut Milk
2 Tbsp Thai Red Curry Paste
1 Tbsp Fish Sauce
1 tsp Sugar
(2) 2-lb bags of Mussels
3 Tbsp Fresh Lime Juice
Handful of Fresh Cilantro, chopped
In a large deep pot, place the chopped tomatoes, garlic, coconut milk, curry paste, fish sauce, and sugar. Bring to a boil and add mussels, tossing to combine. Cover and continue to cook mussels until opened, about 5-8 minutes.
To serve, add lime juice to taste and garnish with fresh cilantro. Delicious served with our French Gaguette to sop up any remaining sauce!
Makes 4-6 servings
Cook Time: 10 minutes
Allergy Warning: Contains fish and shellfish