I love Thai curries, especially when mussels are slowly cooked in them and I have tons of crusty bread to use as a sauce vehicle. To satisfy one of these cravings a few weeks ago, I found a simple recipe on Epicurious and went with it. Mussels are cheap, seem fancy, and are ridiculously easy to cook, so it's a triple bonus!
Mussels in Red Curry Sauce
adapted from Epicurious
1/8 cup butter
4 plum tomatoes, seeded and chopped
3 garlic cloves, minced
1 tbsp ginger, peeled and minced
1 14-oz can unsweetened coconut milk
1 tbsp Thai red curry paste
1/8 cup fresh chopped cilantro
salt and freshly ground pepper to taste
2 lbs mussels, scrubbed and debearded (for more details on buying and preparing mussels, read this)
1 red bell pepper, diced
Melt butter in a large heavy pot. Add tomatoes, garlic and ginger and sauté for about 2 minutes, until garlic is tender. Add coconut milk, curry paste, cilantro, and salt to taste. Simmer about 4 minutes. Add the mussels and red bell pepper; cover and simmer until mussels open, about 5 minutes. Discard any unopened mussels.
Serve hot with crusty bread for dipping.