Curried Mussel And Rice Soup - cooking recipe

Ingredients

2 tbsp vegetable oil
2 None onions, thinly sliced
2 cloves garlic, crushed
2 tbsp yellow curry paste
1/2 cup long-grain rice
8 cups chicken or fish stock
1 None lemon, juiced
1 lb mussels, scrubbed and bearded
4 oz green beans, trimmed and cut into 1-inch lengths
None None Cilantro leaves and sliced chili pepper, to serve

Preparation

Heat oil in a large saucepan on high heat. Saute onion and garlic for 2-3 mins, until onion is tender. Add curry paste; cook, stirring, for 1 min.
Add rice; saute for 1 min. Stir in stock and lemon juice. Bring to a boil. Reduce heat to low; simmer for 12-15 mins, until rice is tender.
Stir in mussels. Cover pan and cook for 3-5 mins. Discard any unopened mussels.
Add green beans; simmer for 1 min. Serve topped with cilantro and chili pepper.