Combine 1 cup water and next 7 ingredients (through clam juice) in a large Dutch oven over medium-high heat. Simmer and reduce for about 5 minutes to thicken broth. Add mussels to pan, bring to a boil. Cover and steam 5 minutes or until mussles open; discard any unopened shells. Stir in cilantro. Place about 1/2 cup rice in each of 4 bowls; ladle about 20 mussels and 1 cup coconut mixture over rice. Garnish with lime sedges, if desired.
Green curry past can be spicy; use less for milder flavor. Keeps several months in refiegerator. Can substitue shrimp for mussels.
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 6|
|Calories from Fat: 58 (21%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 59.7mg||18 %|
|Sodium 690.6mg||24 %|
|Potassium 758.5mg||20 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 26.2g|
|Protein 27.3g||39 %|
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Calories per serving: 281
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