Mussels in Fragrant Thai Broth |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Great summer seafood dish. Ingredients:
1/2 cup jasmine rice |
1 kg small black mussels |
1 tablespoon vegetable oil |
2 tablespoons green curry paste |
1 1/2 cups water |
1 1/2 cups fish stock |
2 teaspoons fish sauce |
2 teaspoons brown sugar |
1 2/3 cups coconut milk |
1/4 cup coarsely chopped fresh coriander |
4 green onions (shallots) |
1 tablespoon lime juice |
Directions:
1. Cook rice in a large saucepan, uncovered until tender; drain. cover to keep warm.
2. Scrub mussels, remove beard.
3. Heat oil in a large saucepan; cook paste, stirring until fragrant.
4. Add water, stock, fish sauce and sugar; bring to boil.
5. Add coconut milk, return to boil.
6. Reduce heat to simmer for one minute.
7. Add mussels, cover and cook for 5 minutes. remove from heat stir in coriander, onions and lime juice.
8. Divide rice and top with mussels (disregarding any unopened shells).
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