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Thai Green Curry Mussels

Randy Mayor
Yield 4 servings
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)

Nutrition Information

  • calories 349
  • caloriesfromfat 25 %
  • fat 9.6 g
  • satfat 5.2 g
  • monofat 1.2 g
  • polyfat 1.4 g
  • protein 30.5 g
  • carbohydrate 34.8 g
  • fiber 0.1 g
  • cholesterol 65 mg
  • iron 10.3 mg
  • sodium 954 mg
  • calcium 70 mg

How to Make It

  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.