Ingredients
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2 lbs (1 kg) Mussels
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1 teaspoon high-heat cooking Oil
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½ cup (125 ml) Thai Curry Paste
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10 oz (300 ml) Coconut Milk
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3 stalks Lemongrass
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2½ cups (625 ml) store-bought or homemade Seafood Stock
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1½ tablespoons Fish Sauce
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1 teaspoon Sugar
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3 small skeins (100 g) mung bean Noodles
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1 small handful fresh Thai Basil
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½ Lime Juice
Directions
This is another one of those quick 15-minute meals that has become a favorite among my friends. It’s slurptastic and I’ve never seen a bowl come back to the kitchen with anything other than empty mussel shells. When you buy mussels at the market, make sure your fishmonger hand-selects each mussel for you. The mussels should be closed or just slightly open (but should close when tapped). They should smell faintly of the sea. Once you get home, open the bag (gotta let the babies breathe). Grab two different-sized bowls, one that fits inside the other. Place the mussels in the smaller bowl. Fill the larger bowl with ice and put the smaller bowl inside, on top of the ice, and refrigerate. After cooking, discard any that are still closed or any with cracked shells.
Steps
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1
Done
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Scrub the mussels, remove any fibers from the shell and discard any with cracked shells and those that won’t close when tapped gently. |
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2
Done
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Set a wok or large pot on medium heat and add the oil. When the oil is just beginning to shimmer, add three-quarters of the curry paste and fry for 15 seconds to release its flavors. Take care not to burn the curry paste. Pour in about ½ cup (125 ml) of the coconut milk and stir until the curry paste is completely dissolved. Add the lemongrass, stock, fish sauce, sugar and remaining coconut milk. Turn the heat to high and bring to a boil. Reduce the heat and simmer for 3 minutes. Taste the broth and if you want a spicier broth, add the remaining curry paste. |
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3
Done
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Turn the heat to high and add the mussels. Immediately cover with a tight fitting lid. When the broth returns to a boil, lower the heat and simmer for 3 minutes. |
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4
Done
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Remove the lid, push the mussels to one side, add the drained mung bean noodles and redistribute the mussels and simmer another minute uncovered. Stir in the basil leaves and the lime juice. Remove the lemongrass or the lemon peel before serving as they are meant to flavor the broth only. |
