Thai Mussels With Jasmine Rice

This is a yummy fragrant Thai dish that can be served by itself or with jasmine rice. If serving as is I would probably up the mussels to 3kg as mussels are very light and not all will open.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups  jasmine rice
•  peanut oil
• 2  kg  small black mussels
• 3  tablespoons green curry paste (I use Thai kitchen brand.)
• 1 1⁄2 cups water
• 1  teaspoon  fish stock granules
• 1  teaspoon vegetable bouillon granules
• 2  teaspoons fish sauce
• 2 1⁄2 teaspoons brown sugar
• 800  ml coconut milk
• 200  ml coconut cream
• 1⁄4 cup fresh coriander, finely chopped
• 4 -5  green onions, sliced
• 1  tablespoon lime juice

Directions

1. Boil rice until tender.
2. Scrub mussels and remove beards, fill a large saucepan with water, enough to cover mussels, bring to the boil and add mussels reduce heat. Simmer covered until mussels open, drain and discard any that have not opened.
3. In another large saucepan add a small amount of peanut oil and paste and cook until fragrant. Add water, both stocks, sauce and sugar, bring to a boil.
4. Add coconut milk and coconut cream, reduce heat to a simmer, Add cooked mussels to broth and cook until heated through. Add coriander, onions and lime juice stir, serve immediately.
5. To serve divide jasmine rice among 4 serving bowls and top with mussels, spoon broth over, garnish with coriander leaves.