Thai Curry Mussels

There seem to be 2 camps on mussels - the one side - those who just love them and then the second camp that shrugs their shoulders and says they're gross. I happen to fall into the former category. To me mussels is the ultimate finger food that's quick to make and fun to eat. The only caution is that the sauce that's created with this recipe can be totally addicting and if you're cutting up a baguette to use with the sauce - having no bread left becomes a prerequisite for this experience.

This recipe will serve 6 people as an appetizer or 3 as a meal.

Ingredients:
2 - 2 lb. bags mussels (keep refrigerated until use and cover with damp tea towel)
(Note: if uncooked mussels are open and don't tap closed discard them)
1 Tbsp red curry paste
1/4 lb butter
5-6 roma tomatoes - seeded
1 small diced pepper (red, yellow or orange)
1 Tbsp minced ginger
4 cloves minced garlic
1 Tbsp sugar
1 Tbsp freshly squeezed lime juice
2 cans coconut milk
1/4 cup chopped cilantro



1. On medium heat, cook one good Tbsp Red Curry Paste in 1/4 cup butter just until softened and blended
2. Seed and dice 5-6 Roma tomatoes and one small red, yellow or orange pepper
3. Add 1 Tbsp fresh minced ginger and minced garlic to the curry paste and cook over medium heat until translucent.
4. Add 1 Tbsp sugar
5. Add 1 Tbsp freshly squeezed lime juice
6. Add 2 can coconut milk - Bring to a boil and then simmer, uncovered, on low heat until reduced by 1/3 to 1/2 depending on how much sauce you want
7. Adjust sugar, lime and red curry paste to taste. 1 Tbsp of red curry paste will give you a mild bite.
8. Add mussels and steam, covered, for approximately 5 minutes, stirring once or twice til shells are open
9. Add 1/4 cup chopped cilantro
10. Serve in soup bowls with sauce and a sprinkle of cilantro for garnish.