Mussels in Fragrant Thai Broth

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. 1

   Cook rice in a large saucepan, uncovered until tender; drain. cover to keep warm.

2. 2

   Scrub mussels, remove beard.

3. 3

   Heat oil in a large saucepan; cook paste, stirring until fragrant.

4. 4

   Add water, stock, fish sauce and sugar; bring to boil.

5. 5

   Add coconut milk, return to boil.

6. 6

   Reduce heat to simmer for one minute.

7. 7

   Add mussels, cover and cook for 5 minutes. remove from heat stir in coriander, onions and lime juice.

8. 8

   Divide rice and top with mussels (disregarding any unopened shells).