1 1\/2 C. water
\n2 1\/4 lb. mussels, scrubbed and debearded
\n2 T. fresh lime juice
\n2 tsp. olive oil
\n3 garlic cloves, minced
\n1 to 2 T. red curry paste
\n5 C. hot cooked long-grain rice
\n1 C. frozen green peas, thawed
\n1\/2 C. sliced celery
\n1\/4 C. thinly sliced green onions
\n1\/4 C. chopped, drained, sliced water chestnuts
\n3 T. light coconut milk
\n2 T. chopped dry-roasted peanuts
\n2 T. minced fresh basil
\n1\/4 tsp. salt
\n1\/4 tsp. hot pepper sauce
\n1\/8 tsp. black pepper
\nLime wedges (optional)<\/p>\n
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; saut\u00e9 1 minute. Stir in curry paste; saut\u00e9 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.<\/p>\n
Yield: 4 servings
\nCalories: 408
\nFat: 6g
\nFiber: 4.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n