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Thai-style rice noodles with mussels in coconut milk

Seafood is great at this time of year but how many times can you eat mussels cooked in garlic? Sean Gravina makes uses mussels with coconut milk and rice noodles to make a quick and easy nutritious meal. 

Thai-style rice noodles with mussels in coconut milk

Ingredients
  • 350 ml canned coconut milk
  • 1 tbsp cocunut paste
  • 1 tsp miso paste
  • 50ml fish sauce
  • 1 tbsp soy sauce
  • 2 lemongrass stalks, bruised
  • 2 kaffir lime leaves, crushed in your hand
  • 2 tbsp coconut oil
  • ½ small onion, thinly sliced
  • ¼ tsp turmeric
  • 2 garlic cloves, finely chopped
  • 2 small red chillies, thinly sliced, plus extra to serve
  • 1kg mussels, cleaned
  • 400gm dried rice noodles
  • 1 lime, juice only
  • 20g sugar


To serve
  • Coriander
  • Lime wedges


Method
  1. Combine coconut milk, paste, miso paste, fish sauce, soy sauce, lemongrass and lime leaves in a saucepan and simmer over medium heat until flavours develop (4-6 mins).
  2. Finish off with cream and simmer for  a further 2 mins.
  3. Heat oil in a separate saucepan over medium-high heat, add onion, garlic, chilli and turmeric. Fry, stirring occasionally, until tender (2-3 mins).
  4. Add mussels, cover with a lid and cook, shaking pan occasionally, until mussels open (2-3 mins).
  5. Cook noodles in a saucepan of boiling water until tender (1-2 mins), drain and divide among bowls.
  6. Tip mussels into coconut broth, add lime juice and sugar and adjust seasoning to taste.
  7. Ladle mussels and broth over noodles, top with extra chilli and coriander and serve with lime wedges.


This recipe first appeared on Gourmet Today TV, aired on TVM on 29 July, 2016. 

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