Recipe

Curried mussel and rice soup

Apr 29, 2014 2:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Curried mussel and rice soup
  • 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

Curried mussel and rice soup
  • 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.

Notes

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

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