Curried Mussel Pilaf
 
for 4 servings 
 
1-1/2 cup  water
2-1/4 lb.  mussels, scrubbed and debearded
2 Tbsp  fresh lime juice
2 tsp  olive oil
3   garlic cloves, minced
1 to 2 Tbsp  red curry paste
5 cup  hot cooked long-grain rice
1 cup  frozen green peas, thawed
1/2 cup  sliced celery
1/4 cup  thinly sliced green onions
1/4 cup  chopped, drained, sliced water chestnuts
3 Tbsp  light coconut milk
2 Tbsp  chopped dry-roasted peanuts
2 Tbsp  minced fresh basil
1/4 tsp  salt
1/4 tsp  hot pepper sauce
1/8 tsp  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 
4.9mg; sodium 495mg; calc 68mg 
 
 
 
-- 
(ID: 8689) Mirror: rec.food.recipes: Sun, Feb 22, 2004


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