Thai Green Curry Mussels

Green curry paste 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.

Yield: 4 servings

Ingredients

• 1  (3 1/2-ounce) bag boil-in-bag long-grain white rice
• 1  cup  water
• 1  teaspoon  grated lime rind
• 2  tablespoons  fresh lime juice
• 1  teaspoon  sugar
• 1 1/2  teaspoons  green curry paste
• 1  teaspoon  fish sauce
• 1  (13.5-ounce) can light coconut milk
• 1  (8-ounce) bottle clam juice
• 80  mussels (about 2 pounds), scrubbed and debearded
• 1/3  cup  chopped fresh cilantro
• Lime wedges (optional)

Preparation

Cook rice according to the package directions, omitting salt and fat.

Combine 1 cup water and next 7 ingredients (through clam juice) in a large Dutch oven over medium-high heat. Add mussels to pan; bring to a boil. Cover and steam 5 minutes or until mussels open; discard any unopened shells. Stir in cilantro. Place about 1/2 cup rice in each of 4 bowls; ladle about 20 mussels and 1 cup coconut mixture over rice. Garnish with lime wedges, if desired.

Nutritional Information

Calories:

349 (25% from fat)

Fat:

9.6g (sat 5.2g,mono 1.2g,poly 1.4g)

Protein:

30.5g

Carbohydrate:

34.8g

Fiber:

0.1g

Cholesterol:

65mg

Iron:

10.3mg

Sodium:

954mg

Calcium:

70mg