Mussels In Fragrant Thai Broth

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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).