Thai Mussels With Jasmine Rice

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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.

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Steps

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Boil rice until tender.

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Scrub mussels and remove beards , fill a large saucepan with water , enough to cover mussels , bring to the boil and add mussels reduce heat.

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Simmer covered until mussels open , drain and discard any that have not opened.

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In another large saucepan add a small amount of peanut oil and paste and cook until fragrant.

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Add water , both stocks , sauce and sugar , bring to a boil.

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Add coconut milk and coconut cream , reduce heat to a simmer , add cooked mussels to broth and cook until heated through.

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Add coriander , onions and lime juice stir , serve immediately.

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To serve divide jasmine rice among 4 serving bowls and top with mussels , spoon broth over , garnish with coriander leaves.

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Ingredients

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jasmine rice, peanut oil, mussels, green curry paste, water, fish stock granules, vegetable bouillon granules, fish sauce, brown sugar, coconut milk, coconut cream, fresh coriander, green onions, lime juice