This is a yummy fragrant Thai dish that can be served by itself or with jasmine rice. If serving as is I would probably up the mussels to 3kg as mussels are very light and not all will open.

                                                                                                                                                             Ingredients

11/2 Cups jasmine rice
peanut oil
2kg Small black mussels
3 Tablespoons green curry paste (I use Thai kitchen brand.)
11/2 Cups water
1 Teaspoon fish stock granules
1 Teaspoon Vegetable stock granules
2 Teaspoons fish sauce
21/2 Teaspoons brown sugar
800ml Coconut milk
200ml Coconut cream
1/4 Cup fresh coriander, finely chopped
4-5 Green onions, sliced
1 Tablespoon lime juice

Method

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.

To serve divide jasmine rice among 4 serving bowls and top with mussels, spoon broth over, garnish with coriander leaves.

All photo’s taken by me unless otherwise stated.