Thai Green Curry Mussels

Thai Green Curry Mussels
Photo by Randy Mayor

Ingredients

  • 80 mussels (about 2 pounds), scrubbed and debearded
  • 2 tablespoons fresh lime juice
  • 1 (13.5-ounce) can light coconut milk
  • Lime wedges (optional)
  • 1 (3 1/2-ounce) bag boil-in-bag long-grain white rice
  • 1 ½ teaspoons green curry paste
  • 1 (13.5-ounce) can light coconut milk
  • + 17 more ingredients
    • 1 cup water
    • 2 tablespoons fresh lime juice
    • 1 (8-ounce) bottle clam juice
    • 1 teaspoon grated lime rind
    • 1/3 cup chopped fresh cilantro
    • 1 cup water
    • 1 ½ teaspoons green curry paste
    • 1 teaspoon grated lime rind
    • 1 teaspoon fish sauce
    • 1/3 cup chopped fresh cilantro
    • 1 (8-ounce) bottle clam juice
    • 1 teaspoon sugar
    • 1 teaspoon sugar
    • 1 teaspoon fish sauce
    • Lime wedges (optional)
    • 80 mussels (about 2 pounds), scrubbed and debearded
    • 1 (3 1/2-ounce) bag boil-in-bag long-grain white rice

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. Sti...

View full recipe at My Recipes

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