Thai Green Curry Mussels
from http://www.discovermussels.com/ (Asian Style Mussels)

Serve with Chinese egg noodles or steamed rice. For added heat, thinly slice one small fresh Thai chili and add with the cilantro as a garnish.

FMM: Another option would be vermicelli rice noodles.

5 lb fresh cultured blue mussels
1⁄4 cup butter
2 tomatoes, diced
2 clove garlic, minced
3 tsp fresh ginger, minced
2 3⁄4 cup coconut milk
3 tsp green curry paste (Mae Ploy is a good brand)
1⁄3 cup cilantro, chopped
4 dried kaffir lime leaves
1⁄4 cup lemon grass, chopped
1 tsp salt
cilantro, garnish

Rinse fresh blue mussels in tap water.

Over medium heat, melt butter in large, heavy-bottomed pot. Add tomatoes, garlic, and ginger and sauté for 2 minutes. Add coconut milk, green curry paste, cilantro, kaffir leaves, lemon grass, and salt. Simmer for 10 minutes to blend flavour.

Add fresh blue mussels, cover and cook about 5 minutes until mussels open. Mussels can be drained and done in two batches.

Remove kaffir lime leaves, pour into a large mussels and sauce in a bowl and garnish with added cilantro. Serve immediately.

Number of Servings: 6