Mussels and Noodles in a Light Coconut Broth

Cook Time 25 minutes

Servings 4


1 tbsp extra virgin olive oil
2kg small black mussels, cleaned and debearded
270ml coconut milk
100ml cooking cream
1 tsp fish sauce
1 lime, juiced
1 tsp palm sugar
200g Hokkien Thin Fresh Noodles


1 stalk of lemongrass, bottom third only, bruised and sliced
2cm piece of fresh turmeric, grated
4 sprigs coriander, roots and stalks washed really well and roughly chopped, leaves reserved for garnish
1 long green or red chilli, chopped
3cm piece of ginger, chopped
2 cloves of garlic


Place all of the paste ingredients into a small food processor and blend until a paste forms. Alternatively, pound in a mortar and pestle.

Prepare the noodles according to pack instructions, drain and reserve.

Heat oil in a large pot over a medium to high heat. Add the paste and stir constantly for a minute or until fragrant and slightly caramelised. Add the coconut milk and cooking cream and bring to the boil. Once it begins to thicken and coats the back of a spoon add the mussels and place the lid on top. Steam for 1-2 minutes or until they just start to open, shaking the pot occasionally to ensure the mussels cook evenly.

Once the mussels have opened, add the fish sauce, sugar and lime juice to the broth. Use a slotted spoon to remove the mussels and arrange in serving bowls. Bring the broth back to the boil again and add noodle to warm through and adjust seasoning. It may need a little more lime juice or sugar. Portion noodles with the mussels and then pour the sauce over the top and garnish with reserved coriander leaves and lime zest.


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