Coconut Curry Mussels with Noodles
Ingredients: serve 4
1 tablespoon vegetable oil
3 tablespoon green curry paste
2 (13.5 ounce) cans coconut milk
2 teaspoons brown sugar
2 tablespoons fish sauce
3 tablespoons lime juice
1 jalapeño chile, seeded and minced
3 pounds mussels, scrubbed and debearded
1 tablespoon salt
2 (9 ounce) packages fresh Chinese egg noddles
½ cup roughly chopped fresh cilantro
½ cup roughly chopped fresh basil
- Bring 3 quarts water to boil in large saucepan. Heat oil and curry paste in Dutch oven over medium – high heat until fragrant, about 90 seconds. Stir in coconut milk, sugar, fish sauce, lime juice, and jalapeño. Bring to a simmer until flavors have melded, about 5 minutes. Add mussels, cover, and cook, stirring occasionally, until mussels open, 4 to 8 minutes.
- Add salt and noodles to boiling water and cook until all dente, about 3 minutes. Drain noodles.
- Divide noodles among 4 bowls. Using slotted spoon, transfer mussels to bowls with noodles. Add cilantro and basil to broth, then pour broth over mussels and noodles. Serve.