Curried Mussel Pilaf
For 4 Servings
1-1/2 cups water 2-1/4 pounds mussels, scrubbed and debearded 2 tablespoons fresh lime juice 2
teaspoons olive oil 3 garlic cloves, minced 1 to 2 tablespoons red curry paste 5 cups hot cooked long-
grain rice 1 cup frozen green peas, thawed
1/2 cup sliced celery
2/4 cup thinly sliced green onions
3/4 cup chopped, drained, sliced water chestnuts 3 tablespoons light coconut milk 2 tablespoons
chopped dry-roasted peanuts 2 tablespoons minced fresh basil
4/4 teaspoon salt
5/4 teaspoon hot pepper sauce
6/8 teaspoon black pepper Lime wedges (optional)
Curry paste can be found in East Indian and Asian markets or the gourmet section of the supermarket.
It's a blend of clarified butter, curry powder, vinegar, and other seasonings and is often used in
lieu of curry powder. If you love spicy food with a lot of kick, go for the 2 tablespoons;
otherwise, try it first with just one.
Bring water to a boil in a large Dutch oven. Add mussels; cover and cook 3 minutes or until shells
open. Remove from heat, and discard any unopened shells. Cool mussels. Remove meat from shells, and
discard shells. Combine meat and lime juice in a bowl; set aside. Heat oil in a large nonstick
skillet over medium heat. Add garlic; saute 1 minute. Stir in curry paste; saute 1 minute. Stir in
rice and next 5 ingredients (rice through milk); cook 2 minutes or until thoroughly heated. Stir in
peanuts, basil, salt, pepper sauce, and black pepper. Place 1-1/2 cups rice mixture on each of 4
plates; top with 1/2 cup mussels. Garnish with lime wedges, if desired. Yield: 4 servings.
Nutritional information: Calories 408 (13% from fat); fat 6g (sat 1.3g, mono 3g, poly 0.8g); protein
12.7g; carb 74.6g; fiber 4.1g; chol 9mg; iron
7.9mg; sodium 495mg; calc 68mg
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