Thai mussels with brown rice

Name: thai mussels with brown rice
Total time: 20 min
Yield: 4
Ingredients: 2 toes garlic; 1 Red pepper; 2 onion; 4 kilo mussel; 300 gram unpolished rice; 200 gram bean sprouts; 2 Red pepper; 6 stem celery; 1 lime; 1 bunch coriander; 3 tablespoon oil; 1 tablespoon sugar; 200 ml coconut milk

Ingredients

Directions

Cook in a pan with plenty of boiling water with some salt the rice as indicated on the package.
Rinse the mussels with cold water and remove damaged ones.
Cut the onions in quarter rings, chop the pepper and garlic coarsely.
Cut the bean sprouts into smaller pieces.
Cut the peppers and celery into oblique strips.
Cut the lime into segments and chop the coriander roughly.
Heat the oil in a large pan over high heat.
Fry in the oil, onion, pepper, garlic, bell pepper and celery for 3 minutes.
Then add the bean sprouts, sugar, coconut milk and some salt, stir well.
Put half of the vegetable mixture in another large pan with lid and put both on medium to high heat.
Divide the mussels over the pans and put a lid on them.
Let cook in 5 to 7 minutes until all the shells are open.
Stir well with half of the coriander and the juice of a few limes, spread over the two pans.
Serve the mussels with vegetables on top of the rice in deep plates with the remaining wedges of lime.
Sprinkle the rest of the coriander at the table.