Mussels in red Thai curry broth

Another lovely dish from my boyfriend to support me doing my course. Mussels are so simple to cook and really quite cheap bought fresh from the fish counter!

Serves 2 

Ingredients

1/8 cup butter

1 plum tomatoes, seeded & roughly chopped

1 tbsp x garlic, minced

1/2 tbsp x ginger, peeled & minced

1 can unsweetened coconut milk

1 can water

1/2 tbsp x Thai red curry paste (more if you like the heat)

1/2 tsp x salt

1.5 lbs mussels, scrubbed & debearded

3 tbsp coriander, chopped

Instructions

1. Melt the butter in a large pot over medium heat. 

2. Add the tomatoes, garlic & ginger, sauteeing for about 2 minutes (until the garlic is tender).

3. Pour in the coconut milk and can of water, then add the the curry paste, coriander & salt.  Stir together & simmer for 4 minutes.

4. Add mussels, cover & cook for about 5 minutes until the mussels are opened. 

5. Discard any unopened mussels as they are not good for you! Serve in bowls with crusty wholemeal bread if you require.