Mussels in Fragrant Thai Broth

Name: Mussels in Fragrant Thai Broth
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/2 cup jasmine rice; 1 kg small black mussels; 1 tablespoon vegetable oil; 2 tablespoons green curry paste; 1 1/2 cups water; 1 1/2 cups fish stock; 2 teaspoons fish sauce; 2 teaspoons brown sugar; 1 2/3 cups coconut milk; 1/4 cup coarsely chopped fresh coriander; 4 green onions (shallots); 1 tablespoon lime juice

Submitted by jana_kloots

"Great summer seafood dish."

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Ready In:: 35mins
Ingredients:: 12
Serves:: 4

ingredients

¹⁄₂ cup jasmine rice
1 kg small black mussels
1 tablespoon vegetable oil
2 tablespoons green curry paste
1 ¹⁄₂ cups water
1 ¹⁄₂ cups fish stock
2 teaspoons fish sauce
2 teaspoons brown sugar
1 ²⁄₃ cups coconut milk
¹⁄₄ cup coarsely chopped fresh coriander
4 green onions (shallots)
1 tablespoon lime juice

directions

Cook rice in a large saucepan, uncovered until tender; drain. cover to keep warm.
Scrub mussels, remove beard.
Heat oil in a large saucepan; cook paste, stirring until fragrant.
Add water, stock, fish sauce and sugar; bring to boil.
Add coconut milk, return to boil.
Reduce heat to simmer for one minute.
Add mussels, cover and cook for 5 minutes. remove from heat stir in coriander, onions and lime juice.
Divide rice and top with mussels (disregarding any unopened shells).