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13 April 2006

Red Curry Mussel Stew (Cindy Pawlcyn)

Red Curry Mussel Stew (Cindy Pawlcyn)

4 dozen Prince Edward mussels or other small black mussels (about 2 1/2 lbs)
2 T unsalted butter
2 large garlic cloves, minced
1 T peeled and grated ginger
1/4 c peeled and diced tomato
1 T Red Curry Paste
4 c canned coconut milk
1 T chopped cilantro

Scrub the mussels well and trim the beards off. Melt the butter in a large saucepan, and sautee the garlic, ginger, and tomato for 2 minutes. Add the curry paste and coconut milk, stirring until the paste dissolves. Add the mussels, cover and steam until open, about 3 to 6 minutes. Add the chopped cilantro and divide between warm bowls.