Coconut Curry Mussels with Noodles


Coconut Curry Mussels with Noodles
Why this recipe works: for this Thai inspired weeknight dinner, we developed a streamlined curry sauce to serve over quick cooking mussels and fresh egg noodles. We use store bought green curry paste as the basis of our broth; It’s quick and convenient way of building complex curry flavor without having to rely on hard – to – find ingredients. We add coconut milk and fish sauce to the broth for the sake of authenticity, and minced jalapeño for a kick of heat. The noodle take very little time to cook, so we don’t start them until the mussels are done. Occasionally, mussels have harmless weedy piece – know as the beard – protruding from between the shells. Remove the beard just before cooking by holding it between your thumb and a butter knife (or the flat side a paring knife) and giving it a quick tug. Discard any mussels that fail to open during cooking.

Coconut Curry Mussels with Noodles
Ingredients: serve 4
1 tablespoon vegetable oil
3 tablespoon green curry paste
2 (13.5 ounce) cans coconut milk
2 teaspoons brown sugar
2 tablespoons fish sauce
3 tablespoons lime juice
1 jalapeño chile, seeded and minced
3 pounds mussels, scrubbed and debearded
1 tablespoon salt
2 (9 ounce) packages fresh Chinese egg noddles
½ cup roughly chopped fresh cilantro
½ cup roughly chopped fresh basil

Procedures:
  1. Bring 3 quarts water to boil in large saucepan. Heat oil and curry paste in Dutch oven over medium – high heat until fragrant, about 90 seconds. Stir in coconut milk, sugar, fish sauce, lime juice, and jalapeño. Bring to a simmer until flavors have melded, about 5 minutes. Add mussels, cover, and cook, stirring occasionally, until mussels open, 4 to 8 minutes.
  2. Add salt and noodles to boiling water and cook until all dente, about 3 minutes. Drain noodles.
  3. Divide noodles among 4 bowls. Using slotted spoon, transfer mussels to bowls with noodles. Add cilantro and basil to broth, then pour broth over mussels and noodles. Serve.

Smart shopping mussels
Virtually all mussels commercially marketed are formed and rope – cultured, which means they are remarkably clean and relatively grit – free. That being said, they should still be scrubbed with a stiff brush prior to cooking. They must also be “de bearded.” That is, the fibrous strands extending from within the shell must be yanked free(this should be done just before cooking). Be wary of gaping mussels, or mussels that won’t close when prompted. If they don’t close tightly, don’t cook them as they may be dead. If you purchase mussels ahead of time and need to store them, keep them in the refrigerator in a colander covered with a damp kitchen towel; if they are sealed in plastic, they will die.

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