Curried Mussel And Rice Soup

• 2 tbsp vegetable oil
• 2 None onions, thinly sliced
• 2 cloves garlic, crushed
• 2 tbsp yellow curry paste
• 1/2 cup long-grain rice
• 8 cups chicken or fish stock
• 1 None lemon, juiced
• 1 lb mussels, scrubbed and bearded
• 4 oz green beans, trimmed and cut into 1-inch lengths
• None None Cilantro leaves and sliced chili pepper, to serve

1. Heat oil in a large saucepan on high heat. Saute onion and garlic for 2-3 mins, until onion is tender. Add curry paste; cook, stirring, for 1 min.
2. Add rice; saute for 1 min. Stir in stock and lemon juice. Bring to a boil. Reduce heat to low; simmer for 12-15 mins, until rice is tender.
3. Stir in mussels. Cover pan and cook for 3-5 mins. Discard any unopened mussels.
4. Add green beans; simmer for 1 min. Serve topped with cilantro and chili pepper.

vegetable oil, onions, garlic, curry, longgrain rice, chicken, lemon, mussels, green beans, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/36183 (may not work)