Randy Mayor
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.

How to Make It

Step 1

Cook rice according to the package directions, omitting salt and fat.

Step 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.

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Ratings & Reviews

susige's Review

March 24, 2011
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!

swtnesnlit's Review

July 05, 2010
If I were to make this again, I would add maybe half of the suggested amount of coconut milk.