Green curry mussels with lemongrass and rice noodles

Ingredients

For 1 serving

• Mussels350 g
• Green curry paste1 tablespoon
• Coconut milk60 ml
• Lemongrass5 g
• Rice noodles60 g
• Spring onions1
• Peanut oil1 teaspoon
• Cilantroto taste
• Lime juiceto taste

Contains: nuts, shellfish,

In season: May – September

Method

1. Clean the mussels under cold running water: pull off the beards, scrape the shells and discard any that are broken or open. Soak the rice noodles in hot water for 8 minutes, until soft, and drain.
2. Remove the tough outer leaves of the lemongrass and bruise the stalk with the back of a knife; slice the spring onion.
3. Heat the oil in a wide pot over medium heat and fry the curry paste with the spring onion and lemongrass for 1–2 minutes, until fragrant.
4. Add the coconut milk, half a glass of water and the mussels, turn the heat to high, cover and cook for 5 minutes, shaking the pot, until the mussels open; discard any that stay closed and the lemongrass.
5. Add the drained noodles and lime juice and stir in the broth for 1 minute.
6. Finish with coriander and serve in deep bowls.