Mussels in Fragrant Thai Broth

Great summer seafood dish.

• Ready In: 35 mins
• 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

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