Thai Red Curry Mussels

We made this yummy dish last night to celebrate good news. If you like mussels and Thai flavors, this is a very easy recipe and SO yummy. I combined 2 recipes to make this one... this made enough for Ben and me plus lots of leftovers- so you may be able to feed 4, just make sure you have lots of fresh bread for dunking!

Ingredients

• 1 tbsp butter/olive oil to marinade 
• 14 oz. canned diced tomatoes- drained 
• 2 tbsp. minced garlic
• 1 tbsp. minced/chopped ginger
• 2 heaping spoonfuls of Thai red curry paste (look in the Asian foods isle- may not find it at WalMart) 
• 1 14 oz. unsweetened coconut milk (you can use Light coconut milk)
• fresh lime juice from 1 lime
• 2 1/2 pounds mussels, debearded and scrubbed
• 3 tablespoons chopped fresh cilantro
• 4 tablespoons chopped basil
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Directions

Heat oil over medium-high heat. Add tomoates, garlic, and ginger and saute until garlic is tender, about 2 minutes. Mix in coconut milk, lime juice, and curry paste, simmer 4 minutes to blend flavors. Add mussels and cover for 5 minutes- cook until mussels open. In the last minute, add cilantro and basil to dish. Discard any mussels that are not open. Transfer to a bowl, making sure to add lots of the sauce for dunking the bread into. This is SO yummy.