Thursday, September 11, 2008

Thai Green Curry Mussels

Mussels are a fantastic, cost effective alternative to any high end seafood item. Prince Edward Island Mussels are prized the world over for their superior flavor and quality. Use live PEI Mussels for this recipe if you can get them. If not, frozen mussels should work just fine as well.

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

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. 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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