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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Curry paste can be found in East Indian and Asian markets or the gourmet section of the supermarket. It's a blend of clarified butter, curry powder, vinegar, and other seasonings and is often used in lieu of curry powder. If you love spicy food with a lot of kick, go for the 2 tablespoons; otherwise, try it first with just one. Ingredients:
1 1/2 cups water |
2 1/4 pounds mussels, scrubbed and debearded |
2 tablespoons fresh lime juice |
2 teaspoons olive oil |
3 garlic cloves, minced |
1 to 2 tablespoons red curry paste |
5 cups hot cooked long-grain rice |
1 cup frozen green peas, thawed |
1/2 cup sliced celery |
1/4 cup thinly sliced green onions |
1/4 cup chopped, drained, sliced water chestnuts |
3 tablespoons light coconut milk |
2 tablespoons chopped dry-roasted peanuts |
2 tablespoons minced fresh basil |
1/4 teaspoon salt |
1/4 teaspoon hot pepper sauce |
1/8 teaspoon black pepper |
lime wedges (optional) |
Directions:
1. Bring water to a boil in a large Dutch oven. Add mussels; cover and cook 3 minutes or until shells open. Remove from heat, and discard any unopened shells. Cool mussels. Remove meat from shells, and discard shells. Combine meat and lime juice in a bowl; set aside.
2. Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute. Stir in curry paste; sauté 1 minute. Stir in rice and next 5 ingredients (rice through milk); cook 2 minutes or until thoroughly heated. Stir in peanuts, basil, salt, pepper sauce, and black pepper. Place 1 1/2 cups rice mixture on each of 4 plates; top with 1/2 cup mussels. Garnish with lime wedges, if desired.
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