Curried Mussel Pilaf

• 1 1/2 cups water
• 2 1/4 pounds mussels, scrubbed and debearded
• 2 tablespoons fresh lime juice
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 1 to 2 tablespoons red curry paste
• 5 cups 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 tablespoons light coconut milk
• 2 tablespoons chopped dry-roasted peanuts
• 2 tablespoons minced fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce
• 1/8 teaspoon black pepper
• Lime wedges (optional)

1. 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.
2. 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.

water, mussels, lime juice, olive oil, garlic, red curry, rice, frozen green peas, celery, green onions, water, light coconut milk, peanuts, fresh basil, salt, hot pepper sauce, black pepper, lime wedges

Taken from www.myrecipes.com/recipe/curried-mussel-pilaf (may not work)