THAI CURRIED BROWN RICE AND MUSSELS
In our South, fried chicken milk or water gravy over rice is sacred. Curried rice done so with coconut milk, lime, curry, and mussel juice is sublime. The brown rice used in this receipt is healthy, slightly thickens the broth while soaking up its delicate flavors, and adds a welcome textural layer. Double the recipe for your lingering hungry friends, especially the astute sharing their sauvignon blanc, cava, or IPAs that pair nicely with this beautiful dish.
5 pounds fresh mussels, scrubbed, de-bearded (any will do; Atlantic or Pacific black or blues easy to find)
In large stockpot, heat sesame oil and add garlic, onion, lemon grass, and sweet bell pepper and sauté until onion translucent. Add curry paste, ground coriander, ground cumin, half of cilantro, and lime zest; blend well and sauté for about a minute. Add fish stock, fish sauce, coconut milk, and water and bring mixture to boil. Add brown rice, blend well, cover with tight fitting lid, reduce to simmer, and cook for 45 minutes.