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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jasmine rice	1 1/2	cups		-	-	-	-
peanut oil				-	-	-	-
mussel	2			780.1938	33.4758	107.95700000000001	20.3213
green curry paste	3	tablespoons		-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
fish stock granule	1	teaspoon		-	-	-	-
vegetable bouillon granule	1	teaspoon		-	-	-	-
fish sauce	2	teaspoons		4.2	0.4368	0.6072	0.0012
brown sugar	2 1/2	teaspoons		28.5	7.3568	0.009000000000000001	0.0
coconut milk	800			441600.0	10636.8	4396.8	45772.8
coconut cream	200			158400.0	3192.0	1742.4	16646.4
coriander	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
green onion	4 -5		sliced	0.0	0.0	0.0	0.0
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.