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.
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)
How to Make It
Cook rice according to the package directions, omitting salt and fat.
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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