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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Green curry paste can be spicy; use less for milder flavor. Available in the ethnic foods aisle at the supermarket, the paste keeps several months in the refrigerator. Substitute shrimp for mussels, if you like. Ingredients:
1 (3 1/2-ounce) bag boil-in-bag long-grain white rice |
1 cup water |
1 teaspoon grated lime rind |
2 tablespoons fresh lime juice |
1 teaspoon sugar |
1 1/2 teaspoons green curry paste |
1 teaspoon fish sauce |
1 (13.5-ounce) can light coconut milk |
1 (8-ounce) bottle clam juice |
80 mussels (about 2 pounds), scrubbed and debearded |
1/3 cup chopped fresh cilantro |
lime wedges (optional) |
Directions:
1. Cook rice according to the package directions, omitting salt and fat.
2. Combine 1 cup water and next 7 ingredients (through clam juice) in a large Dutch oven over medium-high heat. Add mussels to pan; bring to a boil. Cover and steam 5 minutes or until mussels open; discard any unopened shells. Stir in cilantro. Place about 1/2 cup rice in each of 4 bowls; ladle about 20 mussels and 1 cup coconut mixture over rice. Garnish with lime wedges, if desired.
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