mussels-with-thai-red-curry-4693.json

{
    "directions": [
        "Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; saut\u00e9 until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro."
    ],
    "ingredients": [
        "1/4 cup (1/2 stick) butter",
        "5 plum tomatoes, seeded, chopped",
        "2 tablespoons minced garlic",
        "1 tablespoon chopped peeled fresh ginger",
        "2 14-ounce cans unsweetened coconut milk",
        "1 tablespoon (or more to taste) Thai red curry paste",
        "1/4 cup plus 3 tablespoons chopped fresh cilantro",
        "1 teaspoon salt",
        "3 pounds mussels, scrubbed, debearded"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fruit",
        "Garlic",
        "Ginger",
        "Herb",
        "Shellfish",
        "Tomato",
        "Appetizer",
        "Quick & Easy",
        "Dinner",
        "Coconut",
        "Seafood",
        "Mussel",
        "Curry",
        "Fall",
        "Cilantro",
        "Sugar Conscious",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Mussels with Thai Red Curry",
    "url": "http://www.epicurious.com/recipes/food/views/mussels-with-thai-red-curry-4693"
}