Fragrant Thai Green Curry Mussels With Rice

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Chop half of your Thai basil finely, including the stalks and keep the remaining Thai basil leaves whole

Crush your garlic open by squashing it with the side of a knife and remove the skins

Add the crushed garlic and chopped Thai basil to a pestle & mortar with 1 tsp [1 1/2 tsp] [2 tsp] sugar and grind to a paste

Add your Thai green curry paste with a drizzle of vegetable oil and stir it all together – this is your fragrant Thai green curry paste

Peel and finely slice your brown onion[s]

Heat a pot (with a matching lid) over a medium-high heat with a drizzle of vegetable oil

Once hot, add the sliced onion and cook for 3-4 min or until beginning to soften

Boil half a kettle

Chop your creamed coconut roughly (if required!)

Once softened, add the fragrant Thai green curry paste with 2 tsp [3 tsp] [4 tsp] flour and cook for 1-2 min or until fragrant

Once fragrant, add your creamed coconut and lime leaf[ves] with 150ml [200ml] [250ml] boiled water and give everything a mix up until the coconut has dissolved

Add your mussels and any juices to the pot and bring to the boil over a high heat (cooking for 4 or more? Use 2 pots!)

Once boiling, add your mangetout, cover with a lid and cook for 5-6 min or until the mussels are cooked through – this is your fragrant Thai green curry mussels

Tip: Discard any mussels which shells have not opened!