Mussels in Fragrant Thai Broth

• 12 cup jasmine rice
• 1 kg small black mussels
• 1 tablespoon vegetable oil
• 2 tablespoons green curry paste
• 1 12 cups water
• 1 12 cups fish stock
• 2 teaspoons fish sauce
• 2 teaspoons brown sugar
• 1 23 cups coconut milk
• 14 cup coarsely chopped fresh coriander
• 4 green onions (shallots)
• 1 tablespoon lime juice

1. Cook rice in a large saucepan, uncovered until tender; drain.
2. cover to keep warm.
3. Scrub mussels, remove beard.
4. Heat oil in a large saucepan; cook paste, stirring until fragrant.
5. Add water, stock, fish sauce and sugar; bring to boil.
6. Add coconut milk, return to boil.
7. Reduce heat to simmer for one minute.
8. Add mussels, cover and cook for 5 minutes.
9. remove from heat stir in coriander, onions and lime juice.
10. Divide rice and top with mussels (disregarding any unopened shells).

jasmine rice, black mussels, vegetable oil, green curry, water, fish stock, fish sauce, brown sugar, coconut milk, fresh coriander, green onions, lime juice

Taken from www.food.com/recipe/mussels-in-fragrant-thai-broth-195522 (may not work)