Thai Mussels With Jasmine Rice Recipe

Name: Thai Mussels With Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups jasmine rice; peanut oil; 2 kg small black mussels; 3 tablespoons green curry paste (I use Thai kitchen brand.); 1 1/2 cups water; 1 teaspoon fish stock granules; 1 teaspoon vegetable bouillon granules; 2 teaspoons fish sauce; 2 1/2 teaspoons brown sugar; 800 ml coconut milk; 200 ml coconut cream; 1/4 cup fresh coriander, finely chopped; 4 -5 green onions, sliced; 1 tablespoon lime juice

Servings: persons

1 1/2 cups jasmine rice
peanut oil
2 kg small black mussels
3 tablespoons green curry paste (I use Thai kitchen brand.)
1 1/2 cups water
1 teaspoon fish stock granules
1 teaspoon vegetable bouillon granules
2 teaspoons fish sauce
2 1/2 teaspoons brown sugar
800 ml coconut milk
200 ml coconut cream
1/4 cup fresh coriander, finely chopped
4 -5 green onions, sliced
1 tablespoon lime juice

1
Boil rice until tender.
2
Scrub mussels and remove beards, fill a large saucepan with water, enough to cover mussels, bring to the boil and add mussels reduce heat. Simmer covered until mussels open, drain and discard any that have not opened.
3
In another large saucepan add a small amount of peanut oil and paste and cook until fragrant. Add water, both stocks, sauce and sugar, bring to a boil.
4
Add coconut milk and coconut cream, reduce heat to a simmer, Add cooked mussels to broth and cook until heated through. Add coriander, onions and lime juice stir, serve immediately.
5
To serve divide jasmine rice among 4 serving bowls and top with mussels, spoon broth over, garnish with coriander leaves.

597

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 14 ingredients. The key ingredients include: 1 1/2 cups jasmine rice, peanut oil, 2 kg small black mussels, 3 tablespoons green curry paste (I use Thai kitchen brand.), and more.

Yes, Thai Mussels With Jasmine Rice 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.

Thai Mussels With Jasmine Rice

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