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Thai Rice and Chilli Mussels

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Ingredients

1¼ cups  jasmine rice, washed well
1 x 35g sachet McCORMICK Rice Cookers Green Curry, Chicken & Coconut 
165ml coconut milk
2 tsp fresh green chilli, chopped
1 kg mussels, cleaned and de-bearded
100g snow peas, sliced
4 spring onions (shallots), chopped
½ cup fresh coriander, chopped
1 lime, juiced

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Method untested

Prep time: 15 min
Cooking time: 20 mins
Serves: 4

1. Place washed rice, McCORMICK Rice Cookers recipe base, 400ml water, coconut milk and chilli into the rice cooker insert pot and stir. Place mussels on top of the rice.

2. Cover with lid and press selector control to COOK (DO NOT REMOVE LID during cooking). Cook until the selector control switches to KEEP WARM.

3. Let stand for 10 minutes with the lid on. Remove mussels then stir through snow peas, spring onions, chopped coriander and lime juice into the rice.

4. Serve topped with the steamed mussels.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series: MasterChef 2010

Segment:

Chef: McCORMICK

Tags: Rice, Seafood

Rating:


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Thai Rice and Chilli Mussels

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