1 1/2 C. water
2 1/4 lb. mussels, scrubbed and debearded
2 T. fresh lime juice
2 tsp. olive oil
3 garlic cloves, minced
1 to 2 T. red curry paste
5 C. hot cooked long-grain rice
1 C. frozen green peas, thawed
1/2 C. sliced celery
1/4 C. thinly sliced green onions
1/4 C. chopped, drained, sliced water chestnuts
3 T. light coconut milk
2 T. chopped dry-roasted peanuts
2 T. minced fresh basil
1/4 tsp. salt
1/4 tsp. hot pepper sauce
1/8 tsp. black pepper
Lime wedges (optional)

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; sauté 1 minute. Stir in curry paste; sauté 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 C. rice mixture on each of 4 plates; top with 1/2 C. mussels. Garnish with lime wedges, if desired.

Yield: 4 servings
Calories: 408
Fat: 6g
Fiber: 4.1g