Curry paste can be found in East Indian and Asian markets or the gourmet section of the supermarket. It's a blend of clarified butter, curry powder, vinegar, and other seasonings and is often used in lieu of curry powder. If you love spicy food with a lot of kick, go for the 2 tablespoons; otherwise, try it first with just one.
Ingredients
- 1 1/2 cups water
- 2 1/4 pounds mussels, scrubbed and debearded
- 2 tablespoons fresh lime juice
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 1 to 2 tablespoons red curry paste
- 5 cups hot cooked long-grain rice
- 1 cup frozen green peas, thawed
- 1/2 cup sliced celery
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped, drained, sliced water chestnuts
- 3 tablespoons light coconut milk
- 2 tablespoons chopped dry-roasted peanuts
- 2 tablespoons minced fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 1/8 teaspoon black pepper
- Lime wedges (optional)
Nutrition Information
- calories 408
- caloriesfromfat 13 %
- fat 6 g
- satfat 1.3 g
- monofat 3 g
- polyfat 0.8 g
- protein 12.7 g
- carbohydrate 74.6 g
- fiber 4.1 g
- cholesterol 9 mg
- iron 4.9 mg
- sodium 495 mg
- calcium 68 mg
How to Make It
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Bring water to a boil in a large Dutch oven. Add mussels; cover and cook 3 minutes or until shells open. Remove from heat, and discard any unopened shells. Cool mussels. Remove meat from shells, and discard shells. Combine meat and lime juice in a bowl; set aside.
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Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute. Stir in curry paste; sauté 1 minute. Stir in rice and next 5 ingredients (rice through milk); cook 2 minutes or until thoroughly heated. Stir in peanuts, basil, salt, pepper sauce, and black pepper. Place 1 1/2 cups rice mixture on each of 4 plates; top with 1/2 cup mussels. Garnish with lime wedges, if desired.
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