Thai Curry Mussels






1 15 oz canned tomatoes, diced and drain or 3-4 fresh tomatoes chopped
2/3 cup yellow Thai cooking sauce or 2 tsp butter chicken indian curry paste
1 cup light coconut milk
1 tbsp fresh lime
2-3 lbs mussels
1/4 sliced green onions
3 cloves garlic
white wine (optional )


Heat skillet and saute garlic and add onions, tomatoes, coconut milk, curry paste or sauce and lime juice. Season with salt and pepper. Add a splash of white wine if desired.

Place mussels in a large pan with water covering the bottom ( add some beer or wine to the water ). Cook on medium to high heat for 10 minutes or until shells are all open and mussels have turned a light colour and are thoroughly cooked.

Add mussels to a serving dish and spoon sauce mixture over top.

Serve hot with garlic bread or toasted pita bread.


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