Mussels in Fragrant Thai Broth Recipe

Name: Mussels in Fragrant Thai Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup jasmine rice; 1 kg small black mussels; 1 tablespoon vegetable oil; 2 tablespoons green curry paste; 1 ½ cups water; 1 ½ cups fish stock; 2 teaspoons fish sauce; 2 teaspoons brown sugar; 1 ⅔ cups coconut milk; ¼ cup coarsely chopped fresh coriander; 4 green onions (shallots); 1 tablespoon lime juice

Servings: persons

½ cup jasmine rice
1 kg small black mussels
1 tablespoon vegetable oil
2 tablespoons green curry paste
1 ½ cups water
1 ½ cups fish stock
2 teaspoons fish sauce
2 teaspoons brown sugar
1 ⅔ cups coconut milk
¼ cup coarsely chopped fresh coriander
4 green onions (shallots)
1 tablespoon lime juice

1
Cook rice in a large saucepan, uncovered until tender; drain.
2
cover to keep warm.
3
Scrub mussels, remove beard.
4
Heat oil in a large saucepan; cook paste, stirring until fragrant.
5
Add water, stock, fish sauce and sugar; bring to boil.
6
Add coconut milk, return to boil.
7
Reduce heat to simmer for one minute.
8
Add mussels, cover and cook for 5 minutes.
9
remove from heat stir in coriander, onions and lime juice.
10
Divide rice and top with mussels (disregarding any unopened shells).

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup jasmine rice, 1 kg small black mussels, 1 tablespoon vegetable oil, 2 tablespoons green curry paste, and more.

Yes, Mussels in Fragrant Thai Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussels in Fragrant Thai Broth

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