Green Curry Mussels

Directions

1. Heat butter in a heavy large pot over medium-high heat.
2. Add in tomatoes, garlic and ginger and saute/fry till garlic is tender, about 2 min.
3. Fold in lime leaves and curry paste. Stir.
4. Add in the coconut lowfat milk, sugar, 2 tbsp. minced cilantro and salt.
5. Simmer 4 min.
6. Add in mussels, cover and cook till mussels open, about 5 min (throw away any mussels which don't open).
7. Transfer mix to a large serving bowl.
8. Garnish with remaining 1 tbsp. minced cilantro.
9. You can get canned Thai green curry paste and lime leaves at Asian grocery stores. You can always substitute a squeeze of fresh lime juice in place of the lime leaves.
10. Yield is 4 servings.