Curried Mussel Pilaf

Curried Mussel Pilaf
Photo by Randy Mayor

Ingredients

  • 2 ¼ pounds mussels, scrubbed and debearded
  • 3 tablespoons light coconut milk
  • ¼ teaspoon hot pepper sauce
  • 2 tablespoons chopped dry-roasted peanuts
  • Lime wedges (optional)
  • 1 to 2 tablespoons red curry paste
  • 1 cup frozen green peas, thawed
  • + 11 more ingredients
    • 3 garlic cloves, minced
    • 2 tablespoons fresh lime juice
    • ½ cup sliced celery
    • 5 cups hot cooked long-grain rice
    • 2 tablespoons minced fresh basil
    • ¼ cup thinly sliced green onions
    • 1 ½ cups water
    • ¼ cup chopped, drained, sliced water chestnuts
    • 2 teaspoons olive oil
    • ¼ teaspoon salt
    • 1/8 teaspoon black pepper

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.Heat oil in a large nonstick skil...

View full recipe at My Recipes

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