Instructions: * Note 1: Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets.

* Note 2: Available at Asian markets and in the Asian foods section of some supermarkets.

Bring coconut milk to boil in heavy large saucepan. Reduce heat to medium; add curry paste and whisk until dissolved. Add next 6 ingredients. Simmer uncovered 10 minutes. Strain into bowl.

Heat peanut oil in large deep skillet over high heat. Add mussels. Saute 2 minutes. Add strained curry sauce. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). Transfer to large serving bowl. Sprinkle with tomatoes and cilantro and serve.

This recipe yields 6 to 8 first-course servings.

Comments: "On a trip to the Northwest, I enjoyed dinner at Yarrow Bay Grill in Kirkland, Washington," writes Sue Eltringham of Prescott, Arizona. "Im a big fan of mussels and was especially fond of their version, with coconut-curry sauce. Id like to have the recipe so that I can enjoy it again before my next visit."

Rich coconut flavor and just the right amount of heat make this starter special. A trip to an Asian market will likely yield most of the ingredients you need.

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