Thai Mussels With Jasmine Rice

• 1 1/2 cups jasmine rice
• peanut oil
• 2 kg small black mussels
• 3 tablespoons green curry paste (I use Thai kitchen brand.)
• 1 1/2 cups water
• 1 teaspoon fish stock granules
• 1 teaspoon vegetable bouillon granules
• 2 teaspoons fish sauce
• 2 1/2 teaspoons brown sugar
• 800 ml coconut milk
• 200 ml coconut cream
• 1/4 cup fresh coriander, finely chopped
• 4 -5 green onions, sliced
• 1 tablespoon lime juice

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

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

Taken from www.food.com/recipe/thai-mussels-with-jasmine-rice-265014 (may not work)