A delightful twist on the classic Thai curry mussels, this recipe brings a perfect balance of spice and creaminess.
Melt the butter in a large pot over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the tomatoes, garlic, and ginger to the pot and sauté until the garlic is fragrant.
Chop the tomatoes finely for a smoother texture.
Pour in the coconut milk, then stir in the curry paste, cilantro, and salt.
Mix well to ensure the curry paste is fully dissolved.
Simmer the mixture for about 4 minutes to blend the flavors.
Stir occasionally to prevent sticking.
Add the mussels to the pot and cover with a lid.
Ensure all mussels are closed before cooking; discard any open ones.
Cook for about 5 minutes or until the mussels open up.
Shake the pot gently to help the mussels cook evenly.
Discard any mussels that remain closed.
Closed mussels are not safe to eat; always discard them.
Serve the mussels and broth in bowls, garnished with extra cilantro if desired.
Serve with crusty bread or steamed rice for a complete meal.
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