Curried Mussel Pilaf

Name: Curried Mussel Pilaf
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 118 milliliters sliced celery; 1 liters hot cooked long-grain rice; 2 Tbsps chopped dry-roasted peanuts; 2 Tbsps minced fresh basil; 3 garlic cloves, minced; 59 milliliters thinly sliced green onions; 3 Tbsps light coconut milk; 2 Tbsps fresh lime juice; 1 kilograms mussels, scrubbed and debearded; 2 teaspoons olive oil; 237 milliliters frozen green peas, thawed; 0 teaspoons hot pepper sauce; 1 Tbsp red curry paste; 0 teaspoons salt; 355 milliliters water; 59 milliliters chopped, drained, sliced water chestnuts

Need a gluten free, dairy free, and pescatarian main course? Curried Mussel Pilaf could be an amazing recipe to try. One portion of this dish contains about 25g of protein, 9g of fat, and a total of 475 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of pepper, pepper sauce, dry-roasted peanuts, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Bring water to a boil in a large Dutch oven.

Ingredients you will need

Water

Equipment you will use

Dutch Oven

Add mussels; cover and cook 3 minutes or until shells open.

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Mussels

Pasta Shells

Remove from heat, and discard any unopened shells. Cool mussels.

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Mussels

Pasta Shells

Remove meat from shells, and discard shells.

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Pasta Shells

Meat

Combine meat and lime juice in a bowl; set aside.

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Lime Juice

Meat

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Bowl

Heat oil in a large nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add garlic; saut 1 minute. Stir in curry paste; saut 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.

Ingredients you will need

Black Pepper

Hot Sauce

Curry Paste

Peanuts

Garlic

Basil

Milk

Rice

Salt

Place 1 1/2 cups rice mixture on each of 4 plates; top with 1/2 cup mussels.

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Mussels

Rice

Garnish with lime wedges, if desired.

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Lime Wedge

Equipment

Dutch Oven

Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

black pepper 118milliliters

sliced celery 1liters

hot cooked long-grain rice 2Tbsps

chopped dry-roasted peanuts 2Tbsps

minced fresh basil 3

garlic cloves, minced 59milliliters

thinly sliced green onions 3Tbsps

light coconut milk 2Tbsps

fresh lime juice 1kilograms

mussels, scrubbed and debearded 2teaspoons

olive oil 237milliliters

frozen green peas, thawed 0teaspoons

hot pepper sauce 1Tbsp

red curry paste 0teaspoons

salt 355milliliters

water 59milliliters

chopped, drained, sliced water chestnuts

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.