Curried Mussel Pilaf

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)

Preparation

1. 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.
2. 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.