Mussels in coconut milk

Name: Mussels in coconut milk
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 2 kg Mussels; 100 ml Vegetable broth; 1 can(s) (400 ml) Coconut milk; 1 Onion; 1 small pot of coriander; 15 g Butter or margarine; 1 TEASPOON Flour; 7-10 Tbsp Pepper; 1-2 TEASPOONS Curry Powder

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
2 kg Mussels
100 ml Vegetable broth
1 can(s) (400 ml) Coconut milk
1 Onion
1 small pot of coriander
15 g Butter or margarine
1 TEASPOON Flour
7-10 Tbsp Pepper
1-2 TEASPOONS Curry Powder

Directions

1
Wash and clean the mussels. Sort out open mussels. Bring broth and coconut milk to the boil in a large pot. Add mussels to the pot and cook covered for 8-10 minutes, stirring occasionally. Prepare rice in boiling salted water according to package instructions
2
Remove the mussels. Pour cooking liquid through a sieve. Peel and finely chop the onion. Wash the coriander, shake dry and chop the upper 1/3 of the stems coarsely
3
Melt the fat in a pot. Sauté the onion for about 2 minutes, then dust with flour and mix well. Add the cooking liquid while stirring. Season with salt, pepper and curry powder and simmer for about 8 minutes
4
Add about half of the coriander and mussels to the sauce, bring to the boil briefly. Arrange the mussels in shells and sprinkle with the remaining coriander. Drain rice and add