I followed the recipe exactly and it was wonderful! The stock makes a great soup base that I plan on using to make a Thai chicken soup too. It wasn't too spicy and had great flavor. Love!
Thai Green Curry Mussels
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.
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- Calories: 349
- Calories from fat: 25%
- Fat: 9.6g
- Saturated fat: 5.2g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 1.4g
- Protein: 30.5g
- Carbohydrate: 34.8g
- Fiber: 0.1g
- Cholesterol: 65mg
- Iron: 10.3mg
- Sodium: 954mg
- Calcium: 70mg
- 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)
- 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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