Name: Curried mussel and rice soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 2 onions, thinly sliced; 2 garlic cloves, crushed; 2 tablespoon yellow curry paste; 1/2 cup long-grain rice; 8 cup chicken or fish stock; juice of 1 lemon; 500 gram black mussels, scrubbed and beards removed; 1 cup sliced snake beans; coriander leaves and sliced chilli, to serve

Curried mussel and rice soup

Serves 4

Prep

10M

Cook

25M

Total

35M

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Ingredients

2 tablespoon vegetable oil

2 onions, thinly sliced

2 garlic cloves, crushed

2 tablespoon yellow curry paste

1/2 cup long-grain rice

8 cup chicken or fish stock

juice of 1 lemon

500 gram black mussels, scrubbed and beards removed

1 cup sliced snake beans

coriander leaves and sliced chilli, to serve

Method

1.Heat oil in a large saucepan or wok on high. Saute onion and garlic for 2-3 minutes, until onion is tender. Add curry paste and cook, stirring, for 1 minute.

2.Add rice. Saute for 1 minute. Stir in stock and juice. Simmer for 12-15 minutes, until rice is tender.

3.Stir through mussels. Cover pan and cook for 3-5 minutes. Discard any unopened mussels.

4.Add beans. Simmer for 1 minute. Serve topped with coriander and chilli.

Scrub mussels with a firm brush to clean and pull off fuzzy beards.
Note

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Ingredients

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