Mussels in a delicious Thai style broth bursting with flavor served over a rice corn combination.

Ingredients

Rice

2 C jasmine rice

4 C water

1 t salt

Corn

2 ears of fresh corn on cob

1/3 C water

Pinch of salt

1 t butter

Mussels

2 ½ pounds mussels

3 C chicken broth or fish stock

5-6 dried hot chilies

3 inch lemon grass quartered

2 inches fresh ginger peeled and sliced

5 garlic cloves smashed

1 serano chili quartered optional¹

To Create Final Dish

1 Roma tomato deseeded and  chopped

1 lemon juiced

1/3 C cilantro chopped

1 T fish sauce

Directions

Rice

• In medium pan, add rice and water and bring to boil.
• Cover and simmer until rice is cooked until tender.

Corn

• Wash corn and remove silk.
• Remove corn kernels from cob and add to small saucepan with water and butter.
• Cook until el dente then season. Remove from heat and set aside.

Mussels

• Scrub mussels and remove beards.²
• In large sauce pan, bring broth, chilies, lemon grass, ginger, and garlic cloves to a boil.
• Add mussels, cover and cook until mussels open or about 5-7 minutes.
• Discard mussels that do not open.

Assemble Final Dish

• Stir hot rice and corn together and divide into four large soup/pasta bowls.

• Remove mussels from broth and place on rice corn mixture.
• Strain broth and then add tomato, lemon. cilantro, and fish sauce mixture and stir.
• Ladle this this broth equally into the four bowls and serve.

Notes:

¹We like spicy food so we added the extra chili to the broth.

²Our farm raised mussels usually are pretty clean and have few beards.