Thai Green Curry Mussels

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)

Preparation

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.