Thai green mussels and noodles
- Cook egg noodles in boiling, salted water for 2 to 3 minutes or until just tender. Drain well and spoon into serving bowls.
- At the same time, heat a large saucepan of water and juice of one lemon and bring to the boil. Add mussels, cover and cook for 5 mins, shaking pan regularly to evenly cook mussels. Remove from pan and discard liquid.
- Heat oil in the pan, add onion and cook for 5 minutes. Add the Thai green curry paste and cook for 30 seconds, stirring continuously. Whisk in the coconut milk to form a smooth sauce.
- Return mussels to pan and bring just to the boil. Serve mussels over noodles with plenty of sauce to moisten and flavour noodles. Scatter with chopped coriander, lemon rind and spring onions.