Thai green curry mussels and noodles
Serves 4 200g egg noodles 1 cup cold water Juice of 1 lemon 1.5kg mussels, well-scrubbed 1 tbsp rice bran oil 1 onion, finely diced 2 tbsp Thai green curry paste (available from supermarkets and Asian
- Cook egg noodles in lots of boiling, salted water for 2 to 3 minutes or according to packet instructions until just tender to the bite. Drain well and spoon into serving bowls.
- At the same time, heat a large saucepan, add water and lemon juice from 1 lemon and bring to the boil. Add mussels, cover and cook for 5 minutes, shaking pan regularly to evenly cook mussels. Remove cooked mussels from pan and discard the liquid.
- Heat oil in the pan, add onion and cook for 5 minutes to soften. Add the curry paste (available from supermarkets and Asian food stores) 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 coriander and spring onions, then serve.