Steamed Mussels in Coconut Curry Broth

Clean and scrub the mussels. Remove the beards. Discard any open ones.

In a large stockpot, heat oil over medium heat. Once hot, saute the garlic and onion until fragrant. Add tomatoes, salt and pepper, and cook for another 2 minutes until tomatoes are softened. Add curry paste, stir until it’s well distributed.

Add coconut milk and broth and continue cooking until the mixture is smooth and starts simmering.

Toss in mussels. Cover the pan and steam the mussels until they open, about 3 to 5 minutes. Shake the pan occasionally to help them cook.

Check the mussels. Discard those unopened ones. Arrange the mussels on a serving plate. Garnish with parsley. Serve with toasted French bread.