Some of easy cooking Green curry, can be spicy, use less for milder flavor. Available in the ethnic foods aisle at the supermarket, the paste keeps several months in the refrigerator. Substitute shrimp for mussels, if you like.
INGREDIENTS:
1 cup water
1 tsp grated lime rind
2 tbsps fresh lime juice
1 tsp sugar
1 ½ tsps green curry paste
1 tsp fish sauce
1 (13.5-ounce) can light coconut milk
1 (8-ounce) bottle clam juice
80 green mussels, scrubbed and debearded
¼ cup chopped fresh cilantro Lime wedges (optional)
DIRECTIONS:
1. Combine 1 cup water and next 7 ingredients in a large Dutch oven over medium-high heat. Add mussels to pan, bring to a boil. Cover and steam for 5 minutes or until mussels open, discard any unopened shells. Stir in cilantro. Place about ½ cup rice in each of 4 bowls, ladle about 20 mussels. Garnish with lime wedges, if desired.
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